Tyrolean farmers feast
easy
90 mins
90 mins
Ingredients
- 1/4 l milk, 2 eggs (Gr. M)
- 4 (200 g; from the previous day) Bread roll
- 400-500 g smoked bacon
- 2 large onions
- 2 can(s) (850 ml each) Sauerkraut
- 1 Bay leaf
- 4-6 Vienna sausage
- 1 collar parsley, 100 g flour
- 7-10 Tbsp salt, pepper, nutmeg
- 6-8 Pork chops (about 180 g each)
- 1 TABLESPOON clarified butter
- 1 TABLESPOON Cornstarch, 100 ml apple juice
Directions
- 1
Whisk milk and eggs. Finely dice the rolls and soak them for about 30 minutes
- 2
Finely dice 100-150 g bacon and leave it in a pot. Peel onions, dice finely, add and fry until golden brown. Put half the bacon mixture aside. Add sauerkraut, bay leaf and 200 ml water to the pot. Cover and stew for about 40 minutes.
- 3
Boil 300-350 g bacon in water, cover and cook over low heat for about 30 minutes. Heat up sausages for the last 5 minutes
- 4
Wash and chop the parsley. Knead well with flour, bread roll mixture and 2/3 of the remaining bacon mixture. Season with salt, pepper and nutmeg. Form approx. 8 dumplings with moistened hands. Let them simmer in boiling salt water for about 15 minutes
- 5
Wash the chops and pat dry. Fry in 1 tablespoon of hot clarified butter for 5-6 minutes on each side, season. Mix starch and apple juice until smooth, stir into the sauerkraut and continue to braise for 3-5 minutes
- 6
Lift out the dumplings, bacon and sausage and drain. Cut the bacon into slices. Arrange everything. Sprinkle dumplings and cabbage with remaining bacon mixture. Serve with boiled potatoes
- 7
Drink: cold beer
Nutrition Facts
810 kcal
31 g
55 g
42 g
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