Roast Pork, Sauerkraut and Yeast Dumplings from Saucepan
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg pork neck
- 1 kg sauerkraut
- 500g flour
- 30 g yeast
- 250 ml milk
- 1 egg (s)
- 0.5 teaspoon ½ salt
- 4 tablespoon butter
- possibly spice (s) your choice
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Cut the pork neck into 5 thick slices. Salt and pepper the slices and fry briefly on both sides in a large roasting pan. Season the sauerkraut to taste and spread over the meat. Now pour water so that the herb is just covered with water. Cook the whole thing in the closed roaster for approx. 60 minutes over medium heat. In the meantime, make a yeast dough from flour, yeast, milk, butter, salt and egg and let it rise for 20 minutes. Knead and form dumplings and let them rise for another 20 minutes. Then place the dumplings on the sauerkraut, close the lid and let steam cook for 20 minutes. Serve in the roaster.
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