Summary

Ingredients

• 3 kg leg (s) suckling pig
• 1 bunch soup vegetables (parsley, celery, leek, carrot)
• salt
• pepper
• Paprika powder
• Caraway seed
• 1 liter beer, dark
• 30 g butter
• some flour

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Instructions

1. Cut the rind of the leg with a sharp knife into a diamond shape and rub the leg with the spices.
2. Clean and chop the vegetables. Then roast in a saucepan and deglaze with a good shot of beer. Then use it in a drip pan (made from carrots, celery, leek and parsley) to make a bed for the leg of suckling pig and add the beer used for deglazing. Now place the club on top.
3. Fry in a preheated oven at 175 ° C top / bottom heat for 3 1/2 hours.
4. Occasionally give a shot of the beer over the club. At the end of the cooking time, let it rest in the switched off oven for 15 minutes.
5. Use this time to make a sauce. To do this, you use the strained liquid from the drip pan. Then you knead the butter with a little flour and stir it in. Bring to the boil again and season the sauce with salt and pepper to taste.
6. Arrange the leg of suckling pig in portions on plates and serve. Serve with the sauce.
7. Dumplings go well with it.