The christmas 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 , gingerbread sauce or Christmas sauce . They are usually based on a broth made from parsnips , celery and carrots , which is a soaked gingerbread or fish pepper cake , as well as almonds , raisins and malt beer be admitted. The finished gingerbread sauce should be thick, you can dilute it the next day with malt beer or broth.
cooking time ; 2 hours
total time ; 1 day
serves ;6
ingredients
2 kg smoked pork ribs
1 large celery
2 large Carrots
1 large Parsley root
3 medium Onion
20 Allspices
3 Bay leaves
3 bottles beer, dark
2 bottles Beer, (double caramel beer, or malt beer)
300 g gingerbread bread
6 Sausages of your choice
preparation
Put the smoked pork ribs in a large saucepan, along with the root vegetables and the onion (peeled and roughly divided). Top up with the whole beer, bring to the boil and simmer for about 2 hours. If the meat can be easily detached from the ribs, then remove it .
Take out the ribs
Put the sauce through a sieve, crumble the bread and bring everything to the boil. Puree everything with a hand blender. Taste again! Seasoning with salt is very important now, otherwise the sausages will become limp. Now put the sausages in, put the lid on and take the pot off the stove.
Let it steep overnight. Reheat slowly while stirring so that the sauce doesn't burn.
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