“Selchfleisch mit Semmelknödeln
(Smoked pork with bread dumplings and sauerkraut)
600 g smoked pork
1/4 l milk
6 old bread rolls
50 g butter
1 small onion
2 tablespoons flour
Wash the smoked pork and cook in boiling water.
Dice the bread rolls, whisk the eggs and the milk, pour over the diced rolls and allow to soak in for about half an hour. To ensure that the milk/egg mixture is evenly absorbed, the paste should be gently turned with a wooden spoon several times – not stirred, otherwise the paste will become greasy and sticky. Fry the finely chopped onion to a golden yellow in the butter and gently add to the bread together with the breadcrumbs, flour, finely chopped parsley and salt, and mix gently. Form the dumplings using wet hands and allow to simmer in meat broth or salt water for 12 minutes.
600 g sauerkraut
20 g clarified butter
50 g bacon
1 bay leaf
1-2 cloves of garlic
½ chopped onion
1 pack flour
caraway, juniper berries, salt
Steam the sauerkraut with a little water and add the spices – do not steam till cooked. Dice the bacon and sauté in the clarified butter, adding the chopped onion. Prepare a roux and dilute with a little water. Fold the bacon into the sauerkraut, then fold in the roux and finish steaming.
For taste, a sharp apple or a potato can be grated into the sauerkraut and steamed till cooked.
The Kirchmair family and all the Veronika team
hope you enjoy preparing the dish and that it turns out a success!