Leg of suckling pig with cabbage and bread dumplings

Name: Leg of suckling pig with cabbage and bread dumplings
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 7
Ingredients: 1 Clamping cell module (approx. 2.5 kg); 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 1 TEASPOON ground caraway; 5 Onions; 1 collar Soup Greens; 10 Bread rolls from the previous day; 400 ml Milk; 2 TABLESPOONS Lard; 2 can(s) (850 ml) Sauerkraut; 2 Bay leaves; 8–10 Juniper berries; 2 Federation Chives; 4 Eggs (Gr. M); 1 go. tablespoon of starch

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 7

1 Clamping cell module (approx. 2.5 kg)
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
1 TEASPOON ground caraway
5 Onions
1 collar Soup Greens
10 Bread rolls from the previous day
400 ml Milk
2 TABLESPOONS Lard
2 can(s) (850 ml) Sauerkraut
2 Bay leaves
8–10 Juniper berries
2 Federation Chives
4 Eggs (Gr. M)
1 go. tablespoon of starch

Directions

1
Dab meat dry, cut rind diamond-shaped. Rub all around with salt and caraway. Roast on the fat pan in a hot oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2) for approx. 2 hours.
2
Onions peel, 1 roughly dice. Clean or peel the soup greens, wash, chop coarsely and distribute around the roast. After about 1 1/2 hours frying time add 3/4 l water.
3
Finely dice the bread roll and 2 onions. Bring milk and onions to the boil and pour over the rolls. Season with salt and pepper and mix everything well. Cover and leave to stand for about 1 hour.
4
Dice 2 onions, sauté them in hot lard until transparent. Steam the sauerkraut briefly. Season with pepper, 2 tablespoons sugar, bay leaf and juniper. Pour in just under 1/2 l water, bring to the boil, cover and stew for about 1 1/4 hours.
5
Stir more often.
6
Wash the chives and chop finely. Knead with eggs under the bread roll mixture. Form approx. 16 dumplings from it.
7
Dissolve about 1/2 teaspoon salt in 3 tablespoons of cold water. Remove the leg from the fat pan. Dissolve the meat with some water and sieve it together with the vegetables. Put the leg back on the fat pan and brush with the salted water.
8
Fry at high heat for another 20 minutes until crispy.
9
Cook the dumplings in plenty of boiling salt water for 15-20 minutes. Fill up the sauce with water to approx. 3/4 l liquid. Stir starch and 2 tbsp. water until smooth. Thicken the sauce slightly with it. Season sauce and cabbage to taste.
10
Dress everything.
11
Drink: cool beer, e.g. a Edelhell from the Ettal monastery brewery