Bruckfleisch

For the jerky, cut the heart and liver into flakes and the crown meat into thin strips. Peel onion and chop finely. Melt butter, fry onion until golden, wash root vegetables, clean, grate coarsely and let sweat briefly. Extinguish with a large splash of vinegar. Add heart and diaphragm, pour in a little soup and let everything stew slowly for about an hour together with the spices and herbs.

Finally, add the liver, spleen and sweetbreads. Let the broth boil down, dust with flour and stir. Whisk blood with a little vinegar and water, add red wine and beef broth and boil down to a plump sauce. Season the jerky with salt, pepper and parsley.

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