John Myers
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Salzburg Roast
The perfect salzburg roast recipe with a picture and simple step-by-step instructions.
Fullness:
- Salt
- Caraway seeds
- Pepper
- 0,5 l Beef broth
- 10 g Flour
- 100 g Pork meat
- 100 g White bread or
- 2 Rolls
- Some Milk
- 3 Garlic cloves
- Salt
- Pepper
- New spice .- pigment
- Tin barrel
- Marjoram
- 250 g Diced Bacon
- 100 g Diced ham
- Stuff the roast outside and inside with salt, pepper and caraway seeds, stuff with the filling and sew up.
- Put the beef soup finger-high in a pan, place the roast in it (with the rind side down), cover and braise in the oven for 1/2 hour. Turn the roast over, fry the rind side until crispy, baste the juice more often (takes about another hour)
- Pour off the juice, dust with a little flour, add a little more, cook well and serve extra for roasting
Abundance
- Mince meat twice, cut white bread into cubes, moisten with milk, mince too; Combine both, season, mix in diced bacon and ham
- At the butcher’s (butcher), the Salzburg roast is mainly filled with ham but you can use meat loaf.
- Tip 6: This mass can be filled into cleaned small intestines without ham and turned into sausages.
- It goes well with bohemian dumplings, bread dumplings and sauerkraut.
- We had cucumber-potato salad and potato dumplings with it.
- P.S. have taken loose pork loin better is building meat (pork belly) as described in the recipe.
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