Pork Sausage in Thyme Juice`l

Season the cleaned pork rounds with salt and pepper. Fry in clarified butter and place in a casserole dish. Sauté the onions and garlic, deglaze with wine and add the jus. Bring to a boil and pour over the pork bangers. Fill up with beef broth so that the wangerln are covered with liquid over half. Sprinkle with chopped thyme and steam in a preheated oven at 160 °C for 70-90 minutes until tender. In the meantime, turn them repeatedly. Take out the wangerln and keep warm. Pass the stock through a sieve, reduce and season with salt and pepper. Cut the Wangerln diagonally, arrange on warmed plates and drizzle with the thyme juice.

Preparation Tip:

Friulian polenta as a side dish.

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