Spit Roast Bavarian Style …

Spit roast is a specialty here in the Rhineland that every butcher offers. It is a neck roast filled with onions, heavily seasoned inside and out and held together with a rolled roast net on the outside.

Clean the soup vegetables and then chop them very finely with the garlic and lovage. Preheat the oven to 150 degrees.

Heat the butter lard in a cast roasting pan until bubbles form immediately on a wooden spoon held in it. Fry the piece of meat vigorously all around, then lift it out and sauté the prepared vegetables in the remaining fat. Put the meat back in the roaster on top of the vegetables and deglaze with a little of the beer.

Put a roast thermometer in the middle of the roast, mark the 85 degrees for the pork with the red arrow (this way you can better monitor the core temperature) and put the roaster in the oven. Let it sizzle for about 2 to 2.5 hours and always pour in some of the beer if necessary.

When the core temperature of 85 degrees has been reached, the roast is perfectly cooked, tender and juicy! It should now rest for about 15 minutes in the switched-off oven so that the meat juice can calm down and does not run out when it is cut. Remove the net before slicing the roast.

Mix the bratsud with the vegetables with the hand blender, mix with a little cornstarch if necessary (but is usually not necessary because the sauce is nice and creamy even from the vegetables), season to taste and serve separately with the sliced ​​roast meat.

As side dishes there were colorful vegetables and hash browns.