Ladle Blow

Soak groats well in hot soup. Separate the head and rib meat from the bones and cut. Heart and brain also dice and add to the gruel with the chopped meat, spices and diced onions form and cook well but carefully. Stir often. From the finished quantity you put a “Slag” [blow] in the frying pan and fry it nicely brown.

In the Hanover area – the centers of Hanover and Neustadt are about 28 km away – Pannslag or possibly Pannenslag is prepared during the slaughter time. In addition one eats mustard, pepper or possibly gherkins and drinks a few “Lütje Lagen” – a combination of grain schnapps and a small glass of beer. The schnapps and beer glass are held so that both drinks are emptied in one go.

Note Karla B.: Normally, the quantity is put through the grinder and filled into a plastic casing of about 10 cm ø and offered in local butcher shops in thick tranches.

Tip: Always use aromatic spices to enhance your dishes!

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