Sauerkraut with Pork Dumplings and Pancetta
Ingredients
- Ingredients
- 750 grams Sauerkraut
- 125 milliliters white Wine
- ½ tsp freshly ground peppers
- ½ tsp ground allspice
- 1 bay leaf
- 175 grams Pork liver
- 200 grams ground pork
- 1 White roll (day-old)
- 1 tsp Lard
- ⅛ l milk
- 1 egg
- breadcrumbs (as needed)
- 300 grams onions (cut in rings)
- 40 grams clarified butter
- 100 grams Pancetta
- salt
- peppers
- marjoram
- parsley (chopped)
Preparation steps
Add the sauerkraut with pepper, bay leaf and allspice in a saucepan, pour the white wine over, and simmer over low heat for about 1 hour.
Chop the pork liver finely and mix with the ground pork. Soak the rustic roll in milk. Mix the well-squeezed rustic roll into the ground pork-liver mixture along with the egg, marjoram and lard. Season with salt and pepper. Mix in the breadcrumbs to form a moldable mixture. Let mixture rest for about 30 minutes in refrigerator.
Form 4 large dumplings from the mixture and cook for minimum about 15 minutes in the boiling water. When the dumplings rise to the surface, they are cooked. Remove the dumplings from the water and drain.
Cut the pancetta into thin strips and fry in a hot pan in clarified butter. Cut the onions into slices, add to the pancetta and cook over low heat for 5 minutes.
Serve the sauerkraut with dumplings on plates, and sprinkle with the onion-pancetta mixture. Garnish with parsley.
