For the tongue sausage, put the root vegetables with the peelings, peppercorns and bay leaves in 1.5 liters of hot salted water and boil the pork tongue in it for 1.5-2 hours.
When they are soft, peel them and cut them into strips.
Roast the wholemeal flour in hot lard until very brown. Add chopped onions, fry briefly, deglaze with red wine and cucumber water. Pour on some strained tongue stock and boil vigorously.
Grate the pickled gherkins on a grater (or chop very finely) and add with paprika powder, mustard, garlic, grated lemon peel and the strips of tongue. Stir in crème fraîche together with chopped parsley and thyme. Season to taste with salt, sugar and lemon juice.
Use strained tongue stock to bring the tongue beuscherl to the desired consistency.
Preparation Tip:
A wonderful tongue beuscherl recipe for gourmets!
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