Tyrolean farmers feast

Name: Tyrolean farmers feast
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 Bread rolls (200 g) from the previous day; 250 ml Milk; 2 Eggs (size M); 2 medium-sized onions; 600 g streaky smoked bacon; 2 TABLESPOONS clarified butter; 1 can(s) (850 ml) Sauerkraut; 1 Bay leaf; 4 (90 g each) Vienna sausage; 600 g waxy potatoes (e.g. Linda); 7-10 Tbsp Salt; 1 collar Parsley; 100 g Flour; 7-10 Tbsp black pepper; 7-10 Tbsp grated nutmeg; 4 (200 g each) Pork chops; 1 TABLESPOON Potato flour; 100 ml apple juice

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

4 Bread rolls (200 g) from the previous day
250 ml Milk
2 Eggs (size M)
2 medium-sized onions
600 g streaky smoked bacon
2 TABLESPOONS clarified butter
1 can(s) (850 ml) Sauerkraut
1 Bay leaf
4 (90 g each) Vienna sausage
600 g waxy potatoes (e.g. Linda)
7-10 Tbsp Salt
1 collar Parsley
100 g Flour
7-10 Tbsp black pepper
7-10 Tbsp grated nutmeg
4 (200 g each) Pork chops
1 TABLESPOON Potato flour
100 ml apple juice

Directions

1
Cut the rolls into small cubes. Whisk milk and eggs well with a whisk, pour over the bread cubes. Leave to stand for 30 minutes. Peel and finely dice the onions. Finely dice 200 g bacon.
2
Fry bacon and onions in 1 tablespoon of clarified butter until golden brown. Remove half of the bacon and onion mixture and set aside. Add sauerkraut, bay leaf and 200 ml water to the remaining bacon.
3
Cover and cook over a low heat for about 30 minutes. Bring water to the boil in a saucepan, add 400 g bacon and cook on low heat for about 30 minutes. In the last 5 minutes of cooking time add the sausages.
4
Peel the potatoes and cut into thick slices. Cook in boiling salted water for about 15 minutes. Add 2/3 of the remaining bacon mixture to the rolls. Wash the parsley, dab dry, put some aside for garnishing, chop the rest finely.
5
Add parsley, except for 1 tablespoon, and flour to the bread mixture and knead everything well together. Season with salt, pepper and nutmeg. Form 8 dumplings with wet hands. Cook in boiling salt water for about 10 minutes.
6
Wash the chops and pat dry. Heat 1 tablespoon of clarified butter in a pan. Fry the chops for about 5 minutes on each side. Season with salt and pepper. Mix potato flour with apple juice until smooth, stir into the sauerkraut and simmer for about 2 minutes.
7
Drain the potatoes and let them drain. Drain dumplings as well. Cut bacon into slices. Sprinkle potatoes with 1 tablespoon of parsley. Arrange everything together. If necessary, warm the remaining bacon mixture again briefly, sprinkle on the dumplings and cabbage.
8
Garnish with set aside parsley.