Germany has a lot of recipes with meat. Especially pork and beef are the favorites of the nation. Back in my childhood, that was in the 1960s, my grandparents, who lived with us in the same house, had next to the main building a barn, pig stables and a chicken coop. This little farm delivered almost everything what they needed at this time, plus they had also a garden and some fields for potatoes. Pork, Potatoes, fresh milk and eggs – what do you want more? Once a year one of the pigs was butchered; they had the local butcher coming over and he did the job. To be honest, it was not something I was crazy about, this home butchery, and I did not watch them how they made the sausages and prepared the ham for smoking and so on. Such an event was called “Metzgete” – I tried to find an English word but would not find one. So “Metzger” means “butcher”, and it is all about that. It is also offered in the restaurants in Germany’s South as a specialty. They would serve the fresh sausages and a special soup and of course the meat.
– Peel onions and cut them in slices; put onions next to the meat
– make the broth per instructions and add app. 125 ml over the onions and add 1/2 L water