Breinwurst

First cook the head meat, rinds and rather lean meat sections until tender. Mince through the middle slice of the meat grinder.

Cook the gruel until soft, mix with the minced mass and a little soup. Season with marjoram, pepper, garlic and salt and stuff into thicker pork casings.

Then form into longer sausages, roll up in a wreath shape and scald in hot water (at 75 °C) for 30-60 minutes depending on size. Let cool overnight in the refrigerator.

Put in a frying pan, pour lard over it and fry the porridge sausage in the tube until crispy.

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