Roast Smoked Pork with Pineapple Sauerkraut and Dumplings

Flesh:

1. Preheat the oven to 180 °. Peel and cut the onions into eighths. Peel the carrots and cut into 1 cm thick pieces.
2. Pat the kasseler dry and fry it vigorously in a pan in the oil. Put in a roasting pan (with a lid). In the same pan, fry the onions and carrots in the butter until they have turned some color, deglaze with the water, bring to the boil and add to the meat in the roaster. Place the lid on the roasting pan and in the middle of the oven. After 1 1/2 hours, turn the heat down to 90 ° and continue to leave the roast in the oven for 30 minutes with the lid closed.
3. Then take out the roasting pan, open the lid (be careful with hot steam!). Remove the meat, pour the roast stock through a sieve and collect in a separate saucepan. Squeeze out the vegetables in the sieve with a spoon. Dispose of the rest. Bring the gravy to the boil, stir with a tablespoon of sour cream and, if necessary, thicken with a creamy starch. Be careful with salt, as the Kasseler usually releases enough salt into the sauce. Keep sauce warm.
4. Put the meat back in the empty roaster, close the lid and put it back in the oven. The roast should now stay at least at 90 ° for 30-40 minutes before it is cut.

Sauerkraut:

1. It is advisable to pre-cook the cabbage the day before (based on Wilhelm Busch’s widow Bolte …… you have already “raved about the cabbage when it warms up” …) In addition, you have the day serving less work.
2. Skin the onion, cut eighths. Peel the carrot and cut into small cubes. Sauté both in a large saucepan in the lard, add sauerkraut, juniper, allspice and caraway seeds, stir everything well and deglaze with the pineapple juice from the can. Simmer the cabbage over a medium heat until it is soft. Please determine the time yourself, it differs from herb to herb. Just taste it. If the juice boils off too quickly, simply add a little more water. The herb should get color, but not burn. In the final cooking phase, add the pineapple pieces. Season the cabbage with salt and possibly a little sugar and finally grate the peeled, raw potato finely. Fold in well, so that the herb gets a nice shine and a pleasant consistency.
3. If you pre-cook the cabbage, do not rub the potato on it until the day it is being heated up. The herb should taste sweet, sour, and piquant. By the way, I already had the carrot in the sauerkraut (in case someone misses it in the photo).

Dumplings:

1. Since the dumplings are made from boiled potatoes, it is advisable to cook the jacket potatoes a day in advance and only peel them when they are processed. You can also use leftover potatoes here.
2. The peeled potatoes should weigh 750 g. They are pressed in portions through a potato press into a larger bowl. First stir in the egg with a wooden ladle. Then the flour and the spices. Stir with the ladle and knead gently until you have a malleable, non-sticky dough. It doesn’t necessarily have to be a wooden trowel. A fork or the like is also possible. Please do not use a hand mixer or hand mixer, otherwise the dough will be slimy.
3. Shape the dough into 8 dumplings of the same size (similar to mandarins). Fill a large, taller pot 3/4 full with water. Bring to the boil, then salt well and add the dumplings. Turn the heat down a little and let the dumplings simmer in the boiling water until they have risen to the surface. Then turn off the heat immediately and let the dumplings swim in the water for another 15 minutes.

Finish:

1. In the meantime, heat the cabbage and grate the potatoes. Remove the meat from the roaster and portion. Now arrange everything including the sauce on the plate, lift the dumplings out of the water, drain well, serve with ………… and let them taste good.
2. A delicious beer tastes good with it …