John Myers
Roast Suckling Pig on Sauerkraut from Turnip
The perfect roast suckling pig on sauerkraut from turnip recipe with a picture and simple step-by-step instructions.
- 1 Suckling pig leg
- 1 Turnip fresh
- Fennel seeds
- Caraway seeds
- Juniper
- Salt
- Butter
- 1 piece Rosemary fresh
- 1 bunch Fresh thyme
- 2 piece Pimento
- Butter
- 1 Shallot
- White wine
- Peel the turnip and grate on the grater. Weigh and weigh out 4% of this mass in salt. Salt the swede, add caraway, juniper and fennel from the la meng. Pour into a large glass and let stand in the warm for 1 week, then for 8-10 weeks, it can also be much longer, let mature in the refrigerator.
- Release the suckling pig leg. Tie with kitchen twine for roll roasting. It is seasoned with fennel, caraway and allspice. Salted too, of course. Vacuum and cook sous vide at 63 ° C for 24 hours.
- Remove from the water bath. Melt the butter in a pan. Put in the rosemary and thyme. Roast the rolled roast.
- Sweat “sauerkraut” with shallot cubes in butter, sauté with a dash of white wine, add a little sugar if necessary.
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