Gingerbread sauce
The gingerbread sauce is a traditional Silesian specialty. They are only available on Christmas Eve - even today in numerous families with Silesian roots.
It is served both as a sauce with meat and fish dishes and as a dessert. The gingerbread sauce is available in different versions under different names. Other well-known names are in particular Polish sauce , brown sauce , but also Christtunke , Pfefferkuchentunke , gingerbread sauce or Christmas sauce . They are usually based on a broth made from parsnips , celery and carrots , to which a soaked gingerbread or fish pepper cake , as well as almonds , raisins and malt beer are added. The finished gingerbread sauce should be thick, you can dilute it the next day with malt beer or broth.
In some gingerbread sauces, the malt beer is omitted, sometimes bacon is added. The Upper Silesians know a variant with fish. Elsewhere, smoked pork, potatoes and sauerkraut are also eaten. Often there is also white bread and Silesian white sausage .
Dried fruit is added to the dessert, but it can also contain nuts.
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- Hanna Grandel: specialties from Silesia , 107 recipes. Rautenberg, Leer 1994, ISBN 3-8003-3049-0 .
- Peter Ploog (ed.): Silesian cuisine. Comet, Cologne.