John Myers
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Suckling Pig Rack with Beer Sauce, Pretzel Dumplings and Cream Sausage
The perfect suckling pig rack with beer sauce, pretzel dumplings and cream sausage recipe with a picture and simple step-by-step instructions.
- 1 kg Roast suckling pig
- Salt
- Black pepper from the mill
- 180 g Onion wedges
- 350 ml Wheat beer (wheat beer) dark
- 2 piece Garlic clove peeled and bumped
- Ground caraway
- 220 g Old pretzel, diced
- Freshly grated nutmeg
- 2 piece Free range eggs
- 750 g Savoy cabbage leaves
- 100 ml Cream
- 60 g Mixed with bacon, finely diced
- 1 Pc. Finely diced shallot
- 1 tablespoon Leaf parsley finely chopped
- Butter
- 75 g Onion cubes
- 220 ml Hot milk
flesh
- Clean the square ready to cook. Cut the rind into a diamond shape. Rub with salt, pepper and caraway seeds. Place the roasts on a grid over a drip pan. Spread the onion eighth with garlic on the drip pan. Fry in a preheated oven at 150 degrees (convection) for about 100 minutes. Pour a little beer and 80 ml lightly salted water every 15 minutes. If the rind is not crispy enough, turn on the grill for the last four minutes.
Dumplings
- Steam the onion cubes with a little butter. Mix the pretzel cubes with the onions and pour the hot milk over them. Let steep for an hour. Season with salt, pepper and nutmeg. Fold in the eggs. Grease a sheet of aluminum foil. Spread the mixture lengthways and shape into a roll, close tightly and let simmer in slightly simmering water for 20 minutes. Unpack and portion into slices or slightly larger pieces.
savoy
- Remove the thick ribs from the savoy cabbage and cut into bite-sized pieces. Melt the butter in a pan. Sauté the bacon and shallot in it. Add the sausage and cook over a medium heat for 10 minutes. Add the cream and simmer for another five minutes. Season with salt, pepper and nutmeg
sauce
- Keep the roast warm in aluminum foil. Put the roasting liquid in a saucepan and bring to the boil. Reduce a little. If necessary, thicken with cornstarch or butter. Season again to taste.
Serving
- Divide the meat into portions, place the sausage on a plate and place the meat on top. Add the dumplings and top with the sauce.
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