Summary

Ingredients

• 2 kg sauerkraut from the wooden barrel
• possibly flour
• some spice mixture (goulash spice, goulash base)
• possibly peppercorns if required
• possibly paprika powder if necessary
• some oil
• sugar
• 4 cloves garlic

Also:

• 1 ½ kg smoked pork belly (smoked ribs)
• 1 ½ kg pork neck (pan roast)
• 2 large blood sausages (Blunzen)
• 3 pairs sausages

For the dumplings:

• 1 kg bread roll (s), diced
• 8 egg (s)
• bunch parsley
• 0.7 liters milk
• Flour for the bread dumplings
• salt

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Instructions

1. Put half the amount of the cabbage (if too salty, wash it off briefly) in a large saucepan, cover with water and simmer gently (if you want, you can add peppercorns and paprika powder) that it still has a bite. Dust with the flour and season with the goulash base to taste. I make this herb the day before. It tastes even better when warmed up.
2. Roast the remaining cabbage in a little oil and add a little sugar. Finely chop the garlic, add to the cabbage and mix everything well. This herb should also still have a bit of bite.
3. Season the pot roast. Roast in the preheated oven at an initial temperature of 200 ° C top / bottom heat for 30 minutes, then another 60 minutes at 180 ° C top / bottom heat.
4. Let smoked meat soak in water at a core temperature of approx. 75 - 80 ° C. But you can also do it without a core temperature: Put the smoked meat in a large saucepan and fill up with water. First cook the meat in water for about 20 minutes, then turn the temperature down and simmer the meat gently for about 70 minutes. It depends on the strength of the meat. The best way to check it is to prick it with a fork (it works for me).
5. For the dumplings, take 1 kg of dried bread cubes (I always have them at home) and place in a bowl. Whisk eggs, milk and salt, add finely chopped parsley and mix into the bread cubes. Let rest for about 10 minutes.
6. Then add flour and form dumplings. Simmer gently in salted water for about 15 minutes. It`s best to make a test dumpling to see if it lasts. When it crumbles, add some more flour.
7. Fry the blunks in a pan and cook the sausages in gently simmering water. When children eat, some Frankfurters admit it.
8. Cut the roast and smoked meat and arrange on a platter. Serve the gravy separately. Divide the Blunzen into pieces and arrange with the sausages on a meat platter, place the dumplings in a bowl and serve.
9. Don`t worry that there`s too much left. Our guests are delighted every time they can take something home with them. So that there is space for all of the food, I use pizza plates. They are big enough.
10. Tips: When I warm up the cabbage from the day before, I add some of the gravy.
11. I measure the core temperature with a meat thermo.
12. The bread dumplings can also be made the day before.