Naked Sausages with Sauce of Roasted Vegetables

Peel onions and cut into 1 cm pieces. Clean carrot, parsley root and celery, peel and also cut into cubes.

Fry onions in a saucepan with 1 tbsp of cooking fat, add remaining vegetable cubes, dust with flour and pour in vegetable soup. Season with salt and pepper and simmer gently for about 10 minutes.

Turn well cooled pork belly and pork shoulder through the fine disk of the meat grinder. Add marjoram, pickling salt, milk, mace, pepper and lemon peel and knead well for at least 10 min. (This can be done by hand or with the kneading hook of a food processor).

Put the sausage meat in a piping bag with a large round nozzle form. Lay out a piece of greaseproof paper on the surface and pipe the sausage meat into sausages of the desired size. In a frying pan with 1-2 tbsp of drippings over medium heat, toast the sausages on all sides.

Remove sausages from frying pan, dissolve drippings with 1 tbsp water and add to vegetable sauce form. Season the sauce and serve with the sausages. It goes very well with farmhouse bread.

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