Fry Jausenspeck together with the onions in lard. Add soup and milk (or 750 ml water instead) and boil down for 3-4 minutes. Season well with salt, pepper and parsley. Stir in polenta or cornmeal and cook on low heat, stirring constantly (clockwise), for about 8-10 minutes until the mixture separates from the pot. Continue stirring and allow to cool or rest slightly. Transfer mixture to a double layer of oiled aluminum foil (fold over at the outside ends), roll tightly and refrigerate preferably overnight. Unwrap from foil, slice with a knife with a narrow, sharp blade and fry the slices in oil or lard or warm over steam.
Preparation Tip:
The mixture can also be poured into an oiled roe deer mold lined with plastic wrap.
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