Pottsuse
Pottsuse is a spread made from pork , lard and spices . It is one of the specialties of the Magdeburg Börde and the Harz region in Saxony-Anhalt.
The name Pottsuse comes from the Low German language of the Börde .
“The best fried pieces of meat from the cervical vertebrae are simmered over the fire in pork lard until the mass in the pot (read: pot!) Begins to whiz - sweetie. You pour the potato hot into deep bowls and let it cool down. "
In 1939 the preparation of the pot sauce was recommended as a spread because it was easy to make, rich in fats and could be kept for four weeks in covered clay pots. Today it is sold canned or in a jar.
For preparation, streaky pork such as the shoulder or neck is seared and cooked for several hours with lard or fatty bacon , a little water and spices such as salt , pepper , onion , bay leaf , marjoram and thyme until the meat crumbles into fibers. The finished mass is poured into glasses while it is still hot. Before filling, it can also be turned through a meat grinder .
Similar preparations are lard , minced meat and the French rillettes .
Individual evidence
- ^ Bibliographisches Institut Leipzig: Sprachpflege . tape 37 . VEB Bibliographisches Institut, 1988, p. 168 ( limited preview in Google Book search).
- ↑ Hans-Jürgen Rach, Bernhard Weissel, Hainer Plaul: German sayings of a democratic character . tape 66 , no. 5 . Akademie-Verlag, 1987, ISBN 3-05-000399-5 , pp. 93 ( limited preview in Google Book search).
- ^ Reichsverband Landwirtschaftlicher Hausfrauenvereine e. V .: Land und Frau: Weekly for poultry farming, horticulture and housekeeping . tape 23 . P. Parey, 1939, p. 508 ( limited preview in Google Book search).