Cellar brother Georg Rmer from Hchstadt, who headed the Heimatverein for 38 years, once again presents a very special treat and his origins.
The next specialty on the Hchstadter Kellerberg is blood sausage before and long after the war. In the large intestine of the pig, the remains of the meat festival, the remaining blood and the bacon – a lot of bacon in fat pigs – were seasoned with salt and pepper and sometimes marjoram and smoked because of the longer shelf life. That was just the thing for the cold season.
News on bacon sites
Today’s tofu experts are likely to get writhing. But the Eskimos in the coldest of Greenland could survive a long winter down to 50 degrees Celsius by smoking such sausages and forego the seal hunt. Since this hearty sausage was transported in a jacket pocket to the Kellerberg and mostly wrapped in a sheet of the last daily newspaper, the same was shown on the bacon pages in the then lead-containing printer letters. So over a few mugs of beer and an edge of bread, sometimes mustard, you could read the news that was no longer entirely new, backwards.
Another kind of sustainability
Later on, the rest of the newspaper in Lschblattgre hung on the toilet shed next to the dung heap, fastened to a beam with an 80 nail and you could read it while sitting comfortably. Sustainability of a different kind. A fat black pudding could also have a positive influence on the reading skills of young people. For better digestion, a sip of plum water or fruit schnapps was recommended – or several. It’s a shame that such dishes are no longer so popular today. red
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