Stuffed pork brisket (Gefuellter Schweinebauch)

Category: Meat dishes
Kitchen: german
Stuffed pork brisket (Gefuellter Schweinebauch)

Ingredients

Pork brisket with bacon 1.5KG
Finely chopped onion 1 PC. big
Chopped ham sausage 100 g
Minced veal 250 g
Champignon 200 g
Egg 1 PC
Butter 2 tbsp. l.
Soaked bun 1 PC.
Parsley 1 bundle
Salt, pepper and lemon zest

Cooking method

  • Pork is the most popular type of meat in German cuisine. The share of its consumption is 65%.
  • The reputation of pork has been badly tarnished in recent years. This is due to the often dubious methods of accelerated feeding and maintenance. Therefore, conscientious farmers and pastoralists have recently begun to call for consciousness and insist on a return to the old Landrace breed, which should replace the uniform "industrial pigs". One of the leaders of this movement, farmer Rudolf Bühler from Hohenlohe, is engaged in the revival of the Swabian-Gallic breed of pigs. Although this variety is less fertile, these pigs maintain a natural rate of fat and, most importantly, their meat tastes better. In addition, these pigs are on free grazing, they receive feed without chemical additives - home-made grain with the addition of protein-rich pea or bean flour. This meat is especially suitable for traditional Sunday dishes: roast pork with a crispy crust, pork shoulder with spices or stuffed brisket.
  • Preparation
  • - Take the brisket, wash, dry and rub with salt and pepper. Make a pocket in it under the layer of fat.
  • Stuffed pork brisket (Gefuellter Schweinebauch)
  • - Fry the onions in oil until transparent. Add the sausage cut into small cubes, finely chopped parsley (I also have cilantro), mushrooms in thin slices, a soaked bun, minced meat and an egg.
  • - Season with salt, pepper and lemon zest.
  • - Fill the brisket with minced meat and sew up the incision.
  • Stuffed pork brisket (Gefuellter Schweinebauch) Stuffed pork brisket (Gefuellter Schweinebauch)
  • Stuffed pork brisket (Gefuellter Schweinebauch) Stuffed pork brisket (Gefuellter Schweinebauch)
  • - Fry in a saucepan in hot oil on all sides. Turn a layer of bacon down and place in a hob heated to 180 degrees C.
  • - After 30 minutes, turn over and fry until tender, constantly pouring over the released juice.
  • I cooked half the portion, so I didn't sew it up. I tightly wrapped the brisket in foil and on the program cooked baked goods in the Oursson multicooker for 1 hour and until it cooled down, pouring a glass of water to the bottom.
  • Stuffed pork brisket (Gefuellter Schweinebauch)
  • Chilled the night under pressure.
  • It turned out very tasty meat, especially cold, like French homemade pâtés. Very tasty, I recommend, I took it into my personal bookmarks.

Note

My advice is to make more filling, flavor it harder. She is incomparable!

Chuchundrus
Rada-dms, this is what I have been looking for for a long time! I will cook
Rada-dms
Chuchundrus, I am very glad that I was pleased! We liked it, just like in the markets, in Europe, they sell such homemade pates!
Chuchundrus
I also love such goodies. I’ll clear up a bit of the case and come with a report. Clever girl that she didn't pinch such a recipe
Rada-dms
Chuchundrus, will still be of this type, it is ripening yet !!! Oh, so glad that I found an amateur right away!
Rada-dms
ChuchundrusBy the way, I added your favorite cilantro to the parsley! I love her.
Chuchundrus
I'm glad, but I'm soooo harmful. I recognize cilantro in Korean or Caucasian cuisine, but to Europe with familiar herbs. Now I fell in love with sauerkraut with fennel seeds so much
Tumanchik
Mlyn Olya, I have already rushed to defrost a stubborn piece of brisket, but not all the ingredients are available.I will get it tomorrow and I will definitely cook it for Friday! HURRAH!!!! Thank you dear, absolutely everything is incomparable! So there's nothing to complain about! You're just smart! Brilliant and not imitated !!! I love you very much and I am glad that I have you!
Mikhaska
Yes-ah! Here here, neither add - nor subtract! A wonderfully balanced recipe! And delicious! How I love everything so paste-like! ...
Tasty and sooo beautiful I'm glad!
Pulisyan
Incision of amazing beauty! Olga, you are a master! Maybe somehow I will dare to repeat ...
Rada-dms
Tumanchik, I hope that it was still too much to cook, it's a pity I didn't see the report. rose:

Quote: Mikhaska
Here here, neither add - nor subtract! A wonderfully balanced recipe!
Well, it's a classic, worked out for centuries! Thank you, Irish!
Quote: Pulisyan

Incision of amazing beauty! Olga, you are a master! Maybe somehow I will dare to repeat ...
And where, Sashechka, are you disappearing? How many of your new exclusive recipes have we lost!

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers