Suckling Pig – Roll Roast with Beer Sauce and Dumplings
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 ¼ kg suckling pig, ready-rolled roast
- 1 chilli pepper (s), fresh
- 3 cloves garlic
- 2 tablespoon herbs, Italian, mixed
- 1 bunch marjoram, fresh
- 1 teaspoon caraway seeds, ground
- 1 teaspoon paprika powder, noble sweet
- Lemon Pepper
- 2 tablespoon mustard
For the sauce:
- 6 juniper berries, pressed
- 3 tablespoon soup seasoning, dried
- 2 medium onion (s)
- some water
- Salt and pepper, from the mill
- 330 ml beer
Print Recipe
Pin Recipe Instructions
- Mix the spices, including the mustard, together in a small bowl. Brush the roll roast on all sides with this paste. Let it sit for at least 30 minutes!
- Preheat the oven to 200 degrees!
- Put the meat in a roasting tube, add the dried soup greens, and also add the onions, which have been cut into large pieces. Mash the juniper berries a little and also add.
- Now place the roasting tube in the prepared oven - no fat!
- After 45 minutes, open the roasting tube at the top and pour approx. 500 ml of water onto the sides. After another quarter of an hour, pour half of the beer into it. Turn the meat over once.
- A roasting thermo should help me so that I can follow the process of cooking the meat.
- When the roasting time is over (approx. 1.5 hours), take the roast meat out of the roasting tube.
- Put the rest of the roasting tube contents including the gravy and the beer in a saucepan, pass through a sieve and bring to the boil. If necessary, season with salt and pepper from the mill.
- It goes well with dumplings and winter vegetables.
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