Main course

Cured meat with sauerkraut

Cured meat with sauerkraut

‘Surfleisch’ is cured pork. Along with sauerkraut, it is the most important component of the meat platter on the Törggelen menu.

Recipe from the farmer's kitchen

Erika Hilpold

Ingredients

5 persons

120 MIN.

• Brine for cured meat:
• 1 kg
  pork leg, neck or a knuckle of pork
• 350 g
  curing salt
• 70 g
  sugar
• 50 g
  pepper
• 25 g
  allspice
• 10 g
  juniper berries
• 1 Leaf
  bay leaf
• 3 l
  water

For the sauerkraut:

1500 g

sauerkraut

2 dspn

caraway seeds

4 - 5

crushed juniper berries

2 - 3 leaves

bay leaves

a little salt

1 pinch

white pepper

1/2

onion

2 - 3

cloves of garlic

1 dspn

flour

3 - 4 dspn

oil

1/2

glass white wine

Print recipe

www.roterhahn.it

Instructions - Cured meat with sauerkraut

• 1.

  Step
  Place the meat in the brine for 1 week.
• 2.

  Step
  Then put it in boiling water, bring it back to the boil, then reduce the heat.
• 3.

  Step
  Cook the leg for approx. 1 hour, simmer the neck for 2 hours and cook the knuckle for approx. 3 hours.
• 4.

  Step
  Roughly slice the cabbage heads, layer them with salt in a cabbage tub and pound each layer well with a pounder.
• 5.

  Step
  Finally, cover with whole cabbage leaves then a wooden lid, which should be weighed down with large stones.
• 6.

  Step
  Leave to stand at a temperature of 10 - 20 ° C for 3 - 4 weeks.
• 7.

  Step
  Cook the sauerkraut in a pot with a little water, caraway seeds, juniper, bay leaf, white wine and salt for about 30 minutes, stirring frequently.
• 8.

  Step
  In the meantime, fry the onion in a pan with oil until golden, reduce the heat and press in the garlic cloves, immediately stir in the flour with a whisk and add to the cabbage.
• 9.

  Step
  If necessary, add more salt and continue to steam briefly with the cabbage while stirring.
•  
  Happy cooking

Erika Hilpold

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