Rustic smoked pork in a loaf of bread

Ingredients for 10 servings:

• 1 kg smoked salmon (Kasseler)
• 1 kg potatoes (weight: peeled)
• 1 kg sauerkraut
• 0.4 kg onion(s) (weight: peeled)
• 200 ml rapeseed oil
• 4 bay leaves
• 2 tsp juniper berries
• 3 tsp oregano
• 3 tsp caraway seeds
• pepper, black
• possibly salt
• small bread(s), according to the number of guests
• Lovage and onion as rustic decoration

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 30 minutes

Cut the smoked pork into cubes that aren’t too small. Peel and wash the potatoes and onions, and also dice them. The smoked pork and potato cubes should be roughly the same size; the onion can be a little smaller. Even after it’s already sliced, trim the sauerkraut a few more times – some of the cabbage strips will be very long. Heat the oil in a roasting pan and first fry the smoked pork cubes until well browned. Add the onions, stir in, and sauté lightly. Repeat with the potato cubes and sauerkraut. Now add the caraway seeds, oregano, juniper berries, bay leaves, black pepper, and a little water, if desired, stir in, and let everything simmer for a while. Meanwhile, preheat the oven to 200°C (fan setting) and cover the roasting pan and place it in the pan to cook for about 1 hour. If the potatoes aren’t quite cooked yet, simply use the residual heat after turning off the oven and let the smoked pork simmer for another 10-20 minutes. Stir well again at this point and add a little water if necessary. Serving suggestion: Cut off the “lids” of the round loaves with a sharp knife and hollow out the loaves (the ducks in the park will love the dough scraps, or, if well dried, the neighbor’s rabbits). Wash the onions and lovage, roughly chop some, and use the rest whole for decoration. Place a heaping layer of smoked pork on a plate and fill the loaf with the “lid,” garnish with the lovage, and onions. https://youtu.be/7miKRO0kxQQ