Baba’s Grützwurst Thuringian Style

Cook the rinds in 2 liters of water for 1.5 hours, then add the chopped meat. When everything is cooked, remove the meat and the rinds from the clear soup and grind them with a coarse grater. Cut the bacon into fine cubes. Cook the grits in the oven in a closed pot at 200 °C for about half an hour. Then drain the groats and mix them with the beef broth, add the rendered bacon. Mix the minced meat and the rinds with the groats and the clear soup. Then add the spices and season. Mix the quantity again well. Then cool a little and fold in the blood. Add a little more seasoning if necessary. Bake the mixture in an ovenproof dish at 200 °C for half an hour. Freshly prepared with sauerkraut and boiled potatoes. You can also freeze the quantity but it is best to fill it into natural casings and then serve it roasted.

Our tip: use a bacon with a strong flavor – so you give this dish a special touch!

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