Leg of suckling pig with sauerkraut and bread dumplings

Name: Leg of suckling pig with sauerkraut and bread dumplings
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 6
Ingredients: 1 Clamping cell module (approx. 2.5 kg); 7-10 Tbsp Salt; 1-2 TEASPOONS Caraway seeds; 5 Onions; 1 collar Soup vegetables; 1 TABLESPOON Lard; 2 can(s) (850 ml) Sauerkraut; 7-10 Tbsp Pepper; 2 TABLESPOONS Sugar; 2–4 Bay leaves; 1 TABLESPOON Juniper berries; 10 (à 50 g; from the previous day) Bread roll; 2 small bunch of chives; 400 ml Milk; 4 Eggs (size M); 1 TABLESPOON Cornstarch

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
160 mins

TOTAL TIME
160 mins

Ingredients

Servings: 6

1 Clamping cell module (approx. 2.5 kg)
7-10 Tbsp Salt
1-2 TEASPOONS Caraway seeds
5 Onions
1 collar Soup vegetables
1 TABLESPOON Lard
2 can(s) (850 ml) Sauerkraut
7-10 Tbsp Pepper
2 TABLESPOONS Sugar
2–4 Bay leaves
1 TABLESPOON Juniper berries
10 (à 50 g; from the previous day) Bread roll
2 small bunch of chives
400 ml Milk
4 Eggs (size M)
1 TABLESPOON Cornstarch

Directions

1
Dab meat dry. Cut the rind with a very sharp knife in a diamond shape. Season with salt and caraway and rub in. Roast in the fat pan of the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 2 hours. Peel onions and dice 1 roughly. Clean, peel, wash and coarsely chop the soup vegetables. After 15 minutes, spread around the roast on the fat pan. After 1 1/2 hours add 400 ml water
2
Cut 2 onions into cubes. Heat the lard in a pot. Fry the diced onions for about 4 minutes while turning them until transparent. Place the sauerkraut in a sieve and drain. Add the sauerkraut to the onions and season with salt, pepper, sugar, bay leaf and juniper berries. Add 1/2 litre of water and braise the sauerkraut in a closed pot for about 1 hour, turning occasionally.
3
For the bread dumplings cut the rolls into small cubes. Wash the chives, shake dry and cut into fine rolls. Finely dice 2 onions. Bring milk and onion cubes 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. Knead eggs and chives, except for a little bit for sprinkling, and form 12-16 dumplings from the dumpling mixture with moistened hands
4
Place the meat from the fat pan on a baking tray. Mix approx. 1/2 tsp salt and 2-3 tbsp cold water, brush the crust with the salt water. Bake the leg in the oven for another 20 minutes at high heat until crispy. Remove the roasting set from the baking tray. Pour the meat and vegetables through a sieve into a pot. Fill up to 400 ml with water. Season to taste with salt and pepper. Stir starch and 2 tbsp. water until smooth. Bring the sauce to the boil and thicken with mixed starch, bring to the boil again
5
In the meantime, put the dumplings in plenty of boiling salted water and let them simmer in an open pot for 15-20 minutes. Arrange sauerkraut, meat and dumplings. Sprinkle dumplings with chives
6
Preparation time approx. 2 hours 40 minutes