Name: Butchering Day Stew (Metzelsupp)
Yield: 8 to 10 servings
Cuisine: American
Ingredients: 1 teaspoon ground summer savory; 1 teaspoon ground sage; 4 ounces (125 g) coriander-flavored smoked sausage, sliced; 4 ounces (125 g) white sausage, sliced lengthwise, then cut in diagonal pieces; 6 ounces (180 g) liver sausage, skinned and chopped; 4 ounces (125 g) blood sausage, diced; 3 quarts (3 liters) Basic Pork Stock

Preparation info

8 to 10
servings

Difficulty
Easy

Appears in

Pennsylvania Dutch Country Cooking

By William Woys Weaver

Published 1993

About

This is a recipe that should rightly begin with the words “First catch a pig.” I have not completely eliminated the pig, but I have consolidated the process of butchering and cooking it into about 25 minutes.

Ingredients

3 quarts (3 liters) Basic Pork Stock
6 ounces (

Method

Put the stock, liver sausage, savory, and sage in a deep saucepan and cook gently until the sausage falls apart (about 20 minutes). Stir from time to time to break up the meat. Skim off any scum that may form as the sausage cooks.

While the liver sausage is cooking, mix the coriander-flavored and white sausages in a skillet and fry until the pieces begin to brown. Lift out with a slotte