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Smoked pork in a roasting bag

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Ingredients for 4 servings:

  • 400 g carrot(s)
  • 200 g onion(s)
  • 400 g potatoes
  • 4 tbsp oil
  • 200 g sauerkraut
  • salt and pepper
  • 1 kg smoked pork
  • 2 bay leaves
  • ½ bunch parsley
  • 150 ml vegetable stock

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Peel the carrots, halve them lengthwise, and cut them into diagonal pieces. Split the onions. Peel the potatoes and fry them in hot oil. Add the carrots and onions after about 7 minutes. Mix in the sauerkraut, season with salt, and pepper. Place a roasting bag (about 40 cm long) on ​​a baking sheet and add the vegetable mixture. Season the smoked pork with pepper and place it on top of the vegetable mixture. Add the bay leaves and half of the parsley. Pour in the stock. Close the bag and cut a slit. Cook in a preheated oven at 200°C (gas mark 3, fan oven 180°C) on the lowest rack for 40 minutes. Serve with the remaining parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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