Schweinsbraten

Ingredients

• 2 clovesgarlic
• 2 kgpork neck
• 1 tbspcaraway seeds
• 1 tbspground coriander
• 1 tbspsalt
• 4 tbsplard
• 400 gpork bones
• 1 tspcornflour
• 250 gKaiser rolls
• 3 mediumonions
• 100 gunsalted butter
• 5 gparsley
• 2eggs
• 300 mlwhole milk
• 1 tspground nutmeg
• 1 tspsalt
• 100 gstreaky bacon
• 1,200 gsauerkraut
• 2 tbsppaprika
• 800 mlbeef stock
• 2bay leaves
• 6juniper berries
• 10peppercorns
• 1baking dish
• 1pastry brush
• 1large, deep pan

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C.

2. 2

   Season the pork

   Finely chop the garlic. Rub it over the pork with the caraway seeds, ground coriander and ½ tbsp salt.

3. 3

   Brown the bones

   Heat the lard in a frying pan over a medium heat. Add the pork bones and fry for 3 minutes.

4. 4

   Roast the pork

   Transfer the bones and lard to a baking dish, then set the pork on top. Pour over 100 ml water and roast in the middle of the preheated oven for about 2½ hours, turning the meat after 1 hour 15 minutes.

5. 5

   Lower the heat

   After 2 hours, reduce the oven temperature to 150°C. Baste the pork occasionally with the cooking juices, adding a little more water if needed.

6. 6

   Rest the meat

   Once the pork is tender and cooked through, take it out of the dish and keep it warm under foil.

7. 7

   Make the gravy

   Put the cooking juices and bones in a saucepan. Add 50 ml water and boil for 5 minutes. Mix the cornflour with 1 tbsp water in a small bowl, then stir it into the sauce.

8. 8

   Slice and serve

   Slice the Schweinsbraten and serve it with the sauce, Paprikakraut, Serviettenknödel and parsley.

9. 9

   Prepare the bread

   Cut the Kaiser rolls into pieces about 1 cm across and finely chop the onion. Melt 70 g butter in a frying pan over a low to medium-low heat, then cook the onion for 2 minutes until translucent.

10. 10

    Mix the dumpling

    Finely chop the parsley. In a bowl, mix the eggs, milk, nutmeg, parsley and ½ tsp salt.

11. 11

    Rest the mixture

    Add the bread pieces and cooked onion, then briefly knead everything together. Cover with cling film and chill in the fridge for 1 hour.

12. 12

    Prepare the cloth

    Melt 30 g butter in a saucepan over a low heat. Wet a clean tea towel and wring it out well, or use heat-resistant cling film.

13. 13

    Shape the dumpling

    Brush the damp tea towel with the melted butter. Shape the dumpling mixture into a roll about 6 cm thick and place it lengthways on the towel.

14. 14

    Tie the roll

    Roll the tea towel around the dumpling mixture. Tie the ends with kitchen string to make a sweet shape, then tie the middle as well.

15. 15

    Cook the dumpling

    Bring plenty of salted water to the boil in a large, deep pan. Add the Serviettenknödel and simmer gently for about 40 minutes.

16. 16

    Slice the dumpling

    Lift the roll out of the water, remove the tea towel and cut the Serviettenknödel into 16 slices.

17. 17

    Prepare the cabbage

    Finely chop the onions and bacon. Rinse the sauerkraut under cold water in a colander.

18. 18

    Start the kraut

    Heat the lard in a saucepan over a medium heat and fry the onion and bacon for 2 minutes. Sprinkle in the paprika, stir, then pour in the stock.

19. 19

    Simmer the sauerkraut

    Add the sauerkraut, bay leaves, juniper berries and peppercorns, then cook for 5 minutes. Season with salt to taste.

20. 20

    Finish the sides

    Warm the Paprikakraut if needed. Remove the bay leaves, juniper berries and peppercorns before serving.

What is Schweinsbraten?

Schweinsbraten is a traditional Austrian roast pork dish, commonly served with a savoury gravy and hearty sides. This version pairs the roast with paprika-seasoned sauerkraut and Serviettenknödel, a bread dumpling cooked in a cloth and sliced to serve.

The method builds flavour from seasoned pork, browned bones and the juices collected during roasting. The sides bring contrasting textures: tender, tangy cabbage and soft, sliceable dumpling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1030 calories, 53g protein, 43g carbs, 75g fat.

Most of the protein and fat come from the pork, bones, lard, butter and bacon; the bread, milk and sauerkraut contribute much of the carbohydrate. A practical way to balance the plate is to serve a moderate slice of pork with plenty of sauerkraut alongside the dumpling.

Seasoning and browning

Spice rub: Caraway, coriander and garlic season the pork before it goes into the oven. Rub them over the whole surface so the flavour is distributed rather than concentrated in one spot.

Bones: Browning the pork bones in lard gives the roasting juices a savoury base for the gravy. Keep them in the dish beneath the meat while it roasts.

Keeping the pork tender

Basting: Spoon the pan juices over the meat occasionally, and add a little water if the dish looks dry. The method calls for reducing the oven to 150°C after 2 hours.

Doneness: The recipe describes the pork as ready when it is cooked through and tender. Rest it under foil before slicing so it stays warm while you finish the sauce.

Making Serviettenknödel

Bread mixture: The Kaiser rolls, egg and milk form the dumpling base, while softened onion, parsley and nutmeg add flavour. Briefly knead the mixture, then chill it covered for 1 hour as directed.

Cloth wrapping: A damp, buttered tea towel helps hold the mixture in a roll during cooking. Tie the ends and middle securely, leaving the dumpling enclosed as it simmers gently for about 40 minutes.

Paprika sauerkraut

Build the base: Fry the onion and bacon before stirring in the paprika, then add the beef stock. This order lets the spice mingle with the cooking fat before the liquid goes in.

Finish carefully: Simmer the sauerkraut with the bay leaves, juniper berries and peppercorns for 5 minutes. Remove the whole spices before serving so they do not end up in a portion.

Timing and serving

This recipe lists a total time of 30 minutes, but its method includes about 2½ hours of roasting, a 1-hour chill for the dumpling mixture and about 40 minutes of gentle cooking. Plan around the method's stated stages rather than the listed total time.

Serve slices of pork with gravy, a slice of dumpling and a generous spoonful of Paprikakraut. The tangy cabbage cuts through the richness of the pork and dumpling.

Recipe notes & tips

• Chop the garlic finely so it coats the pork evenly with the spices.
• Keep an eye on the roasting dish and add water if the juices are drying out.
• Let the dumpling mixture chill for the full hour before shaping it.
• Wring the tea towel out well so it is damp rather than dripping.
• Tie the dumpling at both ends and in the middle to help it hold its shape.
• Remove all the whole spices from the sauerkraut before bringing it to the table.

Variations

• Sharper kraut: Rinse the sauerkraut briefly for a milder tang, or leave it unrinsed for a more pronounced flavour.
• More caraway: Add a little extra caraway to the pork rub for a stronger aromatic note.
• Herb finish: Scatter a little extra chopped parsley over the sliced pork and dumplings.
• Smaller dumplings: Shape the mixture into smaller rolls and keep them securely wrapped while cooking.
• Crisp dumpling slices: Fry leftover slices in a little butter until golden on both sides.

Common mistakes to avoid

• Skipping the turn: Turn the pork after 1 hour 15 minutes as directed so it roasts evenly.
• Dry roasting dish: Baste with the pan juices and add a little water if the dish becomes dry.
• Overworking the mixture: Knead the bread mixture only briefly so it does not become dense.
• Loose wrapping: Tie the cloth securely at both ends and through the middle to keep the dumpling contained.
• Boiling too hard: Simmer the wrapped dumpling gently for about 40 minutes rather than letting it thrash in the pan.
• Leaving whole spices in: Remove the bay leaves, juniper berries and peppercorns before serving the kraut.

How to store

Cool leftovers promptly and refrigerate them in sealed containers for up to 3 days. Reheat the pork and gravy until piping hot; warm the sauerkraut in a pan and reheat dumpling slices gently in a pan or microwave.

Frequently asked questions