Wurtemburg Pork Salad

8 small or

2 very large wurst

1 teaspoon ground allspice

1 pint water

1 tablespoon butter

1 tablespoon flour

1 tablespoon sultanas or seedless raisins

1 teaspoon sugar

2 teaspoon salt

2 tablespoons lemon juice

Place the wurst, allspice and water in a large saucepan and bring the water to the boil over high heat. Reduce the heat to low, cover and simmer the wurst for 20 minutes. Remove the pan from the heat. Using a slotted spoon, remove the wurst from the pan and slice them into {-inch rounds. Set aside and keep warm.

Using a metal spoon, skim the fat from the top of the cooking liquid. Reserve 8 fluid ounces of the liquid and discard the rest.

In a small saucepan, melt the butter over moderate heat. Remove the pan from the heat and, with a wooden spoon, gradually stir in the flour to make a smooth paste, stirring constantly. Stir in the reserved stock. Return the pan to the heat and cook, stirring constantly, for 2 to 3 minutes or until the sauce is thick and smooth. Reduce the heat to low. Stir in the sultanas or seedless raisins, the sugar, salt and the reserved wurst. Cook gently for 3 to 4 minutes or until the wurst are heated through. Pour in the lemon juice and stir well to blend.

Remove the pan from the heat and pour the contents into a warmed serving dish. Serve at once.

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