Waldviertel Mule Oases

For the Waldviertler Saumoasen, grind the salted pork together with the onions and garlic several times through a meat grinder or in a blitz cutter, season with salt, bell pepper, paprika and lemon zest, knead well and leave covered in the refrigerator for four to five hours.

Cut the soaked, patted dry pork net into squares of about 15 cm edge length, place a portion of the meat dough on each, fold the net over it and tie well with kitchen twine. Leave to rest overnight in the refrigerator.

Then either boil the Waldviertler Saumoasen in hot water or fry them in the oven until crispy and serve with sauerkraut and potatoes.

Preparation Tip:

In many butcher's shops you can also buy ready-made saumoasen or saumaisen.

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