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« I need a stiff drink! Deadline for WTSIM extended... | Main | "Waiter! There's something in my... roast!" - The Roundup »

Dec 01, 2008

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Comments

Heleni

It looks so juicy...and I love knoedeln...an ideal sunday roast. Thank you for the recipe.

courtney

My CS is German and he loves a good pork roast. I like how you studded it with garlic.His family roasts it in a bed of salt.I need to try your dumpling recipe.

Food Good to Eat

This looks lovely! And the bread dumplings, I've never had this particular type. Must try them. And the cabbage salad sounds like it'll end up a staple on my menu. I love braised cabbage and this sounds like a healthier (depending on the bacon fat issue though) version of it. Caraway seeds and cabbage are of-course a match made in heaven.

nina

Rather late than never, 'cause I would have hated missing this delicious meal!!!Good food!!!

Sam

This looks amazing! I bet it would be great with pork belly too.

Angela

This looks wonderful, Johanna! I love the spicing and I'm surprised (and intrigued) that you get crispy crackling when it's roasted covered and at such a low temperature.

A must-try!

Jeanne @ CookSister!

OMG I love your schweinbraten! The first thing Nick asked hopefully when I asked him to diarise the 26th was "Is Johanna making her pork??" I had forgotten the gradual raising of the temperature trick - thanks for this great step-by-step tutorial :)

Chef Keem

Holy cow! Or, better - Schwein gehabt! Born and raised in Munich, Germany by an Austrian mother and a German father I was fortunate enough to be exposed to both native cuisines. Schweinebraten was our regular Sunday lunch meal. Your recipe takes this dish to the ultimate level of flavor perfection. Himmlisch!

James

Wow .. this looks delicious. I like more Serviettenknoedel recipe. thanks for the recipe.

Mirjam

I'll make this for the first time on Sunday for my bf's and mine anniversary (the 7th) :) Hope it'll work out, thanks for this recipe in advance!

Phoebe Damboeck

mmm...This dish was quite common in my household growing up. My father being Austrian would make this approx. once a month for sunday dinner. The best part was the fat crunchies, and the juice run off used as a nice sauce for the bread dumplings.

I plan on making this for my family one day when I have my own.

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