Ingredients for 4 people:
800 g floury potatoes
salt
2 eggs
Pepper from the mill
1 tbsp butter
200 g loin of smoked pork chop
2 small, red-skinned apples
1 medium onion
40 g bacon (breakfast bacon)
1 tbsp clarified butter
400 g sauerkraut
200 g crème fraiche
1 tsp medium hot mustard
200 ml vegetable stock
Preparation:
1. Peel, wash and quarter the potatoes. Cook in boiling salted water for approx. 20 minutes. Then drain, mash finely and leave to cool. Mix the mashed potatoes and eggs. Season with salt and pepper and form into small dumplings. Fry in
Fry all over in melted butter.
2. In the meantime, cut the pork into small pieces. Wash and quarter the apples.
Remove the core. Cut the flesh into wedges. Peel and chop the onion.
3. Fry the bacon in a frying pan until crispy, remove and briefly toss the apple slices in it and set aside. Heat the lard in the bacon fat. Fry the onion, pork loin and sauerkraut in it for about 10 minutes over a high heat. Season with ground pepper.
4. Mix the crème fraîche, mustard and stock. Season with salt and pepper. Mix the prepared sauerkraut mixture and apple slices and pour into a baking dish. Spread the crème fraiche mixture and dumplings, top with bacon and bake in a preheated oven (E.-heater: 200°C/gas: level 3) for 15 20 minutes.
Preparation time approx. 75 minutes
Nutritional values per portion approx.:
Calories: 643
joules: 2693
Protein: 31,7 g
Fat: 36,5 g
Carbohydrates: 43.8 g
(FoodCentrale by ddp images)
