Bauernschmaus, farmer’s feast – pork belly, smoked meat, frankfurters, dumplings and sauerkraut – is real down to earth and hearty Austrian fare. It requires a little time but meat lovers, in particular, will be rewarded with a really flavoursome dish. In Austria it is also known as a good meal for using leftovers.
- 800 g pork belly (or neck of pork with rind)
- 4 garlic cloves (crushed)
- 1 tsp caraway
- 800 g salted and smoked meat (soaked in water overnight)
- 1 bunch of soup greens (carrot, celery, parsley, turnip etc)
- 1 bay leaf
- 16 sausages
- 1 kg cabbage (ready-made)
- 16 Bread Dumplings (ready-made)
Directions for Bauernschmaus
- Season pork belly with salt and rub well with the crushed garlic. Sprinkle with caraway.
- Pour water into a roasting pan approximately to the depth of your thumb and place the meat in this with the rind facing downwards. Cook for a few minutes and remove.
- Using a sharp knife, score the rind lengthways and across to create small cubes.
- Place the roast in the pan again and cook in a pre-heated oven at 200°C/ 400 °F until the meat is cooked and the rind cubes are crispy. Baste frequently during cooking.
- Meanwhile, place the salted and smoked meat which has been soaking overnight in cold water in fresh water and add the soup greens and the bay leaf. Cover the pot and cook on a low heat so it is simmering gently for at least one hour.
- Place the sausages in hot water until cooked.
- To finish, slice the pork belly and the salted and smoked meat and arrange on warm plates with the Frankfurters, dumplings and sauerkraut.
GOES WELL WITH Bauernbrot