The entire mixture is mixed thoroughly.
Take a suitable -if available: cast-iron- “pot” (this can be a Reindl, a baking or cake pan or -as with Ingean hygienically prepared old cast-iron coal box). The main thing is big enough so that everything goes in together. Line this “pot” with strips of fatty or streaky bacon so that nothing sticks. After filling and smoothing one layer of the ready dough, put sausage spread on it and fill up the rest of the dough. The “pot” is then left to “huck” with its contents for about 2 to 3 hours (depending on the mass) at 200 °C in the oven. And now you know just as well where the name “Potthucke” comes from.
You can serve this delicacy fresh and hot. But the real gourmet knows better: he cuts the cooled potthucke into thumb-thick slices, frys them up properly in the frying pan and serves them with brown bread and turnip cabbage …..
“Potthucke, dat es ‘ne Art Pottkauken van rauëwene Iaerrappeln met’m biëttken Miaehll daodueoer – met Zucker, Solt, Gest, en Ei (wei’t magg, met Rosinen) dueoeraeinmongen. It must be baked two hours long in an internal pot. It can be kept warm or the whole “huck” can be cut into slices and (like pannhas) browned again.”
Our tip: Use bacon with a fine, smoky note!
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