Sour Beuschel

Very carefully rinse the mussel and the heart, boil them with the spices, the onion and the vinegar in salted water.

Cooking time pork lung: about 1 hour, cooking time beef lung: about 1.5 hours Take out the giblets, remove the veins and dice the meat.

Make a medium brown roux with the flour and the fat. Add the giblets and pass them through a sieve of the cooking broth. The giblets should be just covered.

Simmer on low heat for 10 min and then season with salt, pepper and, if necessary, a little more vinegar. The sauce should be nicely sour.

It goes best with flour dumplings.

can be marinated in a sour-roast-like manner.

Tip: Always use aromatic spices to refine your dishes!

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