Mecklenburg plum roast
easy
75 mins
75 mins
Ingredients
- 500 g loin of pork
- 100 g pitted prunes
- 1 (100 g) blanched veal sausage
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 collar (250 g) Soup Greens
- 2 TABLESPOONS clarified butter
- 1 glass (400 ml) Vegetable stock
- 400 g Brussels sprouts
- 1 TABLESPOON Butter or margarine
- 7-10 Tbsp grated nutmeg
- 400 g Potatoes
- 40 g streaky smoked bacon
- 1/4 l Vegetable broth (instant)
- 7-10 Tbsp Caraway seeds
- 7-10 Tbsp dried marjoram
- 7-10 Tbsp fresh marjoram
Directions
- 1
Wash the meat, dab dry, cut a deep pocket into it. Finely chop prunes for the filling. Remove the sausage meat from the skin and mix with the plums. Season with salt and pepper.
- 2
Fill meat. Hold together with wooden sticks. Clean, wash and cut the soup greens into small pieces. Heat 1 tablespoon of clarified butter in a small roaster. Brown the meat all around in it at high heat.
- 3
Roast the soup greens briefly with. Deglaze with stock and 1/8 litre water. Cover and cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 45 minutes. In the meantime, clean and wash the Brussels sprouts.
- 4
Cook in boiling salted water for 15-20 minutes and drain. Just before serving, toss in hot fat. Season with nutmeg. Peel, wash and chop the potatoes. Sauté in the remaining hot lard.
- 5
Dice bacon and add. Fill up with broth and cook for about 8 minutes. Season with salt, pepper, caraway and marjoram. Take the roast out and pass the sauce through a sieve. Season again. Cut the roast and serve with sauce, potatoes and Brussels sprouts.
- 6
Garnish with fresh marjoram leaves.
Nutrition Facts
1100 kcal
66 g
55 g
80 g
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