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Bauernschmaus

4 servings

Ingredients

• 500 g sauerkraut
• Salt (nach Bedarf)
• Caraway (nach Bedarf)
• 120 g Breakfast bacon (diced)
• 1 Stk Onion
• 1 Stk Bread dumplings
• 4 Stk Pork chop
• 1 Stk Garlic clove
• Flour (nach Bedarf)
• Fat (for frying) (nach Bedarf)
• Smoked pork rib roast (cooked) (nach Bedarf)
• 1 Stk Tea sausages
• meat juice (nach Bedarf)

Instructions

1. For the Bauernschmaus, arrange the Gabelkraut on a round plate and place a Semmelknödel in the center.
2. On one side, place a fried pork chop or a slice of roast pork; opposite, place a slice of cooked smoked pork loin.
3. Between them, arrange a braised tea sausage cut lengthwise.
4. Pour some pan juices over it and serve.
5. For the Gabelkraut: Wash 500 g sauerkraut and cut it several times.
6. Cook covered with little water, salt and caraway seeds until soft.
7. Lightly sauté 120 g breakfast bacon (diced) in a pan until golden.
8. Cut one onion into fine strips and toast until golden brown.
9. Stir the bacon-onion mixture into the sauerkraut and cook together for a few minutes.
10. For the fried pork chops: Lightly pound four pork chops, salt them, rub with a crushed garlic clove and caraway seeds, and dust one side with flour.
11. Fry both sides until brown in hot fat.
12. Add a little water and reduce to a short pan sauce.

Based on a cookbook by Hans Hofer (1964), adapted with AI.