Westphalian Sausage Mash

2 to 3 ds ground new spice 2 to 3 ds ground cloves 1 to 2 ds ground cumin.

Rinse beef bones, make in a large saucepan with 4 quarts of water.

Add meat to boiling water with a pinch of salt, cook at reduced heat for 2 hours, skim off foam and fat

Cut carrots, celery, leek, parsley root and onion into coarse pieces and add to the meat after about 1 hour of cooking.

When the meat is cooked, remove it from the pot and pour the clear soup through a sieve and collect it.

Pass the meat through the middle disc of a meat grinder.

Pour beef broth into a large saucepan and bring to a boil, add pearl barley to the boiling clear soup and simmer gently at reduced temperature for 45 minutes, stirring occasionally, then pour off clear soup and collect

Add the meat to the rolled barley and mix together, fold in the butter and simmer gently for 20 minutes, stirring occasionally. Add a little clear soup to this quantity until the desired consistency is reached (still thickens!).

Finally, season with new spices, pepper, salt and ground cloves and the ground cumin.

Serve with fried potatoes and beetroot. Serve with red wine or beer.

Slaughter food. There are many variants. In some places, the sausage mash is still prepared as a kind of soup from burst sausages, which is served with barley groats or rolled barley.

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