Cured Roast with Sauerkraut and Thuringian Dumplings
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 1 kg cured meat (cured comb)
- 3 onion (s)
- 100 g mushrooms, dried
- 1 liter meat broth
- 3 tablespoon sauce thickener
- 1 kg sauerkraut
- 1 teaspoon caraway seeds, ground
- 2 teaspoons marjoram
- Fat, goose fat or bacon
Print Recipe
Pin Recipe Instructions
- Since there are plenty of recipes for Thuringian dumplings, I left them out.
- So, if necessary, water the salted meat a little, dry it well and sear it well on all sides in the hot fat. Add the onions and then add the dried and soaked mushrooms. Pour the whole thing with broth (if possible unsalted) and let simmer for about 1-1 / 2 hours.
- Finally, if necessary, set the sauce with a little mondamine.
- Simmer the sauerkraut with water, possibly a little salt, the marjoram and the caraway seeds. When the liquid has almost evaporated, refine it with goose lard. You can also add a grated potato. That makes things easier.
- Our food is served with Thuringian dumplings.
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