🍝 Suckling Pork Rolls on Sauerkraut

Name: Suckling Pork Rolls on Sauerkraut
Total time: 30 min
Yield: 4 servings
Ingredients: 1 onion; 1 tbsp clarified butter; 500 g sauerkraut; 100 ml dry white wine; 200 ml meat broth; salt; 0.5 tsp paprika powder (sweet); pepper; 8 sheets lasagna sheets; salt; 500 g suckling fillet; pepper; 2 tbsp vegetable oil (and oil for the foil); 1 onion; 1 carrot; 50 g dried plums; 1 egg; 150 g sausage meat (or veal mince); 1 tbsp freshly chopped thyme; breadcrumbs (as needed)

684 kcal · 30 min · 4 servings

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Ingredients

1 onion
1 tbsp clarified butter
500 g sauerkraut
100 ml dry white wine
200 ml meat broth
salt
0.5 tsp paprika powder (sweet)
pepper
8 sheets lasagna sheets
salt
500 g suckling fillet
pepper
2 tbsp vegetable oil (and oil for the foil)
1 onion
1 carrot
50 g dried plums
1 egg
150 g sausage meat (or veal mince)
1 tbsp freshly chopped thyme
breadcrumbs (as needed)

Instructions

1. Peel the onion and cut it into fine dice.
2. Heat the lard in a pot and sauté the onion dice until translucent.
3. Add the well-drained sauerkraut and deglaze with the wine.
4. Pour in the broth and season with salt, paprika, and pepper.
5. Simmer the kraut covered and stirring occasionally for about 45 minutes.
6. Add more broth if necessary, as the liquid may evaporate.
7. Cook the pasta in salted water until al dente.
8. Drain the pasta and let it drain well.
9. Place two pasta sheets overlapping lengthwise on top of each other.
10. Press the pasta sheets firmly together.
11. Rinse the fillet and pat it dry.
12. Divide the fillet into four equal pieces.
13. Season the fillet pieces with salt and pepper.
14. Fry the fillet pieces all around in one tablespoon of hot oil.
15. Remove the fillet pieces from the pan and set them aside.
16. Peel the onion and carrot and cut them into fine dice.
17. Sauté the vegetables in the remaining oil in the pan.
18. Transfer the vegetables to a bowl and let them cool down.
19. Finely chop the plums.
20. Mix the plums with the egg, the meat filling, and the thyme with the cooled vegetables.
21. Season the mixture with salt and pepper.
22. Mix everything into a spreadable paste.
23. Add breadcrumbs if necessary, if the mixture is too wet.
24. Spread the filling evenly over the pasta sheets.
25. Place a piece of suckling pork in the center of each roll.
26. Roll the pasta tightly.
27. Unwrap the rolls carefully.
28. Slice the rolls.
29. Serve the slices on the seasoned sauerkraut.

Nutrition per serving

kcal: 684
Protein: 44 g · Fett/Fat: 27 g · Carbs: 58 g