Ingredients for 4 person

Preparation steps

1. Put the white sausages in a saucepan with cold water. Heat the water. It should be quite hot, but definitely not boil. Let the white sausages cook for a few minutes.
2. Then place on plates and serve with sweet mustard and pretzels. A fresh wheat beer goes well with it.

Ingredients

Preparation steps

1. Score the rind crosswise with a sharp knife. Crush 1 teaspoon salt with the pepper, 1 tbsp caraway seeds, allspice seeds, clove and marjoram in a mortar. Rub the meat well with the spice mixture. Clean the carrots, the parsley root and the leek, then wash and roughly chop. Peel the onions and cut them roughly into pieces. Peel the garlic. Rinse the pork bones in cold water. Spread the bottom of a roasting pan with 1 tablespoon of olive oil. Put the roast in (with the rind facing up). Add the chopped vegetables and bones. Put the Bavarian roast pork on the second rack from the bottom of the preheated oven and sear it at 250 ° C (convection: 220 ° C; gas: highest setting) for 20–30 minutes. Then pour in 250 ml of meat stock and some beer and reduce the temperature to 200 ° C (convection: 180 ° C; gas: level 3). Let it stew in the oven for another 1.5–2 hours and add a little more beer if necessary.
2. For the salad, remove the outer leaves of the cabbage, quarter them and cut out the stalk in a wedge shape. Slice with the vegetable slicer. Peel and finely dice the red onion. Heat 1 tbsp olive oil in a pan and fry the onion until translucent. Pour in the caraway seeds, vinegar and 100 ml of meat stock. Then bring to the boil briefly. Pour the mixture over the white cabbage, mix, salt and pepper. Let it steep for 1 hour.
3. For the dumplings, wash the potatoes and cook them with the skin in salted water for about 25 minutes. Drain, allow to evaporate a little, then peel and press through the potato press. Add 2/3 of the flour, eggs, salt and nutmeg and knead into a loose, malleable dough. Work in more flour if necessary. Remove portions from the dough and shape into dumplings with floured hands. Place the dumplings in boiling salted water and let simmer for about 20 minutes over a low heat. Melt the butter and mix it with the breadcrumbs.
4. If necessary, at the end of the roasting time for the Bavarian roast pork, increase the temperature again to 250 ° C so that a crust forms. Finally, remove the bones from the sauce and strain them with the vegetables. Then season with salt and pepper.
5. Arrange the Bavarian roast pork with the sauce, the dumplings and the breadcrumbs as well as the coleslaw and serve garnished with parsley.