Roast crust on sauerkraut

Name: Roast crust on sauerkraut
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 100 g dried mixed fruit; 1 kg Roast pork from the leg with rind; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Parsley; 1 collar Marjoram; 1 pack of Dumplings half and half; 1 can(s) (850 ml) Sauerkraut; 2-3 Bay leaves; 2 TABLESPOONS Roast juices from the glass; 2 TABLESPOONS Fresh cream

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

100 g dried mixed fruit
1 kg Roast pork from the leg with rind
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Parsley
1 collar Marjoram
1 pack of Dumplings half and half
1 can(s) (850 ml) Sauerkraut
2-3 Bay leaves
2 TABLESPOONS Roast juices from the glass
2 TABLESPOONS Fresh cream

Directions

1
Soak baked fruit in 1/8 litre cold water. Wash the roast, dab dry and cut the rind. Season with salt and pepper. Place on the fat pan of the preheated oven (electric oven: 200 °C/ gas: level 3) and roast for one hour.
2
Deglaze with 1/2 litre of water and continue to fry for 15 minutes. For the dumplings, wash the herbs and chop finely, except for a few leaves for garnishing. Stir the herbs and dumpling powder into 1/2 litre of cold water and let it swell for ten minutes.
3
Pour the roast stock into a pot. Place the sauerkraut, mixed fruit with the soaking water and bay leaves on the fat pan. Braise for about 1/2 hour. Form eight dumplings from the dumpling dough with moistened hands and let them simmer in boiling salted water at low heat for 20 minutes.
4
Bring the meat stock to the boil, stir in the gravy and let it boil for one minute. Refine with crème fraîche and season again. Serve garnished with remaining herbs.