Bavarian Roast Pork with Beer Sauce, Sauerkraut and Dumplings

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is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

In this article I will show you my recipe for Bavarian roast pork.

The roast pork is a wonderful Sunday roast, ideal for the guest kitchen and when family is visiting.

Learn how to prepare a traditional, original Bavarian roast pork at home.

The crusty roast comes with the classic side dishes of bread dumplings, potato dumplings and sauerkraut.

I’ve added some cooking videos for you, so the Bavarian cooking experience is guaranteed to succeed!

Let’s put the roast pork in the oven together! Good succeed!

1. Recipe for Original Bavarian Roast Pork from the Oven

Below is my original recipe from Grandpa Loibl, I wish you every success and a good roast pork on your plate!

Bavarian Roast Pork

Cooked, photographed, written down, translated by chef Thomas Sixt.

Servings 4
Calories 1585
Total Time 120 Min.
Preparation Time 90 Min.
Cook Time 0 Min.

Simple instructions for roast pork with step by step photos.

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Bavarian Roast Pork Recipe Image © Thomas Sixt
Bavarian roast pork recipe Image © Thomas Sixt

Ingredients

1 kg pork belly
1 kg meat from neck of pork (or roast (optional))
500 g Spareribs Spareribs, pork ribs
primal salt
black ground pepper
some Caraway
some paprika nobel sweet ((optional))
4 pc glove of garlic
1 bunch Soup vegetables
2-3 pc shallots
6 pc big potatoes
200 ml gravy (or 500 ml broth)
500 ml blond beer
1 tsp majoram ((optional))
4 Servings potato dumplings
4 Servings Sauerkraut
some fresh parsley

Instruction

Roast pork ingredients
Roast pork ingredients

Prepare ingredients

Prepare the ingredients in the kitchen.

Preheat the oven at 200°C hot air.

Information about the attachments:

The sauerkraut should already be cooked.

You can prepare the dumplings while the roast is cooking in the oven.

Pork bones in the roaster
Pork bones in the roaster before roasting.

Roast bones

Place the pork bones in the roaster and place in the oven.

For a perfect result, the bones are allowed to roast for 45 minutes.

Cut the pork belly skin
Cut the pork belly skin

Skin incision

Cut the rind from the pork belly.

You can also have the butcher do this for you.

I will show you the variant of preparation described in the article with cooking the rind for the crust roast. Steps 2, 3 and 4.

Place the meat on a baking tray.

Season the meat side of the roast pork
Season the meat side of the roast pork

Season meat

Season the meat side of the roast with salt, pepper and cumin.

I left out the peppers this time.

You can also season gently with smoked paprika or sweet paprika.

Pork belly skin side seasoned
Pork belly skin side seasoned

Season skin

Season the skin generously with salt and pepper.

Roast pork seasoned on trellis
Roast pork, pork belly seasoned on lattice

Provide meat

Place the meat on a grid, the rind should be on top.

Prepare vegetables for roast pork
Prepare vegetables for roast pork

Prepare vegetables

Wash, dry and peel the soup vegetables and the potatoes.

Vegetables prepared for roast pork
Vegetables prepared for roast pork.

Cut vegetables

Cut vegetables:

Cut the carrots diagonally into 5 mm thick slices.

Leave the leek in one piece and cut into 8 cm lengths.

Prepare the peeled garlic and shallots.

Cut the peeled potatoes in halves or quarters, depending on their size.

Roasted pork bones
Roasted pork bones in the roaster.

Remove bones

Remove the roasted pork bones from the oven.

Roasted pork bones
Roasted pork bones in a pot.

Provide bones

Place the bones in a saucepan and let cool.

Vegetables in the roaster
Vegetables in the roaster

Vegetables in roaster

Place the vegetables in the roaster.

Put the roast pork in the oven
Put the roast pork in the oven

Put Oven

Place the meat on the rack above the vegetables in the oven.

Sprinkle with salt again from the top before inserting.

Reduce the oven temperature to 175°C.

Sauce with bones
Cook sauce from bones.

Cooking sauce

Fill the lukewarm to cooled bones with cold vegetable stock and beer and cover.

Season with pepper, cumin and optionally marjoram and simmer gently for a good 45 minutes.

Roast pork on grid
Roast pork on grid

Remove roast

Remove the roast from the oven after 45 minutes cooking time and have the roasting dish ready to add the sauce.

Roasted Vegetables
Roasted vegetables in the roaster.

Check vegetables

The vegetables are now nicely roasted.

pass sauce
pass sauce

Add sauce

Pour the prepared sauce over the vegetables.

Roast pork belly in the oven on lattice
Roast pork belly in the oven on lattice

Push roast

Put the roaster and meat back into the oven for another 45 minutes.

This is a good time to start preparing the side dishes.

Pork belly before grilling
Fine pork belly before grilling.

Check doneness

When the time is up, pierce the meat with a thin meat fork.

The roast is done when…

–> clear juice runs out.

–> the meat can be easily pierced.

Sauerkraut recipe image
Sauerkraut recipe Image © Thomas Sixt

Side dishes

Heat the side dishes and place the dumplings in the boiling water.

food starch
food starch

Finish sauce

Pour the sauce from the roaster into a saucepan.

Mix 100 ml cold water with a heaping teaspoon of cornstarch.

Boil the sauce and add the starch water.

The sauce thickens as it boils.

Season the sauce harmoniously to taste with a little butter, salt, pepper and a little sugar.

Crispy pork belly
Crispy pork belly as a fine roast.

Finish meat

Season the meat again with salt and finish it crispy on the grill setting.

Please stay by the stove and watch the crust so it doesn’t burn.

Roast pork with pork belly and side dishes
Roast pork with pork belly and side dishes

Serve

serving:

–> Lift the dumplings out of the boiling water and drain on kitchen paper, then arrange on the plate.

–> Drain the sauerkraut in a sieve and serve.

–> Add the vegetables.

–> Cut the meat and put it on the plate.

–> Boil the sauce and put it on the plate.

Serve quickly, I wish you a good appetite!

Video

Notes on quantities

2 kg of meat for 4 people is of course a lot.

I like to eat roast pork for two days or prepare a Gröstl the next day or slice the cold roast thinly for a snack and serve with gherkins, radishes, tomatoes and horseradish and mustard.

That explains the quantities, you can confidently reduce the amount of meat by half if you only want to eat roast pork for one day.

Tips for the sauce:

Pork bones have become a rare commodity in Germany. I had to ask my butcher twice, then he prepared bones for me.

Optionally, you can use a gravy cube as shown in the video. Of course, this doesn’t taste as great as home-cooked.

2. Calories and Nutritional Value at a Glance

Attention, these are the nutritional values without side dishes!

3. Tips for Preparing Bavarian Roast Pork in the Traditional Way

The recipe for the Bavarian roast pork comes from my grandfather Loibl.

The roast pork on Sunday has a long tradition in Bavaria and is eaten at home after church.

The classic side dishes are the stewed vegetables consisting of carrots, potatoes, parsley roots, garlic and onions.

There is also sauerkraut, which is usually cooked the day before because it tastes better warmed up, along with potato dumplings and bread dumplings.

My grandmother always prepared a salad selection with green salad, beetroot salad , tomato salad , coleslaw , cucumber salad and potato salad.

The Bavarian roast pork is a real holiday meal with the family.

Vegetables in the roaster
Vegetables in the roaster
Roasted Vegetables
Roasted vegetables in the roaster.

4. Which Meat Do You Use for Bavarian Roast Pork?

The Bavarian roast pork traditionally consists of a pork neck or pork chop and a pork belly with skin .

Pork knuckles are also possible but not the rule.

The pork belly becomes the crust roast . The roast pork with pork fillet is also fantastic but more of a new-modern luxury variant.

Nevertheless, you can always put a briefly seared piece of pork fillet in the oven for 10-15 minutes with the rest of the roast pork meat towards the end of the cooking time.

So your loved ones can enjoy a pink roast pork.

Pork knuckle recipe image
Knuckle of pork recipe image © Thomas Sixt

5. Bavarian Roast Pork with Crust, this is How a Good Crusty is Made!

In Bavarian roast pork, the pork belly with the skin becomes a crust roast .

The skin must be incised when raw.

Either have the butcher do it for you or you can do it yourself.

The raw skin is difficult to cut, please use a really sharp kitchen knife or even a box cutter and be careful.

Another variant is to boil the skin in a little water.

To do this, bring a little salted water to the boil in the Roast Reindl and place the pork belly, skin side down, in the boiling water.

After about 10 minutes of cooking time, the skin can be cut wonderfully and precisely.

As I said, two variants, everyone can do it the way they want.

Pork belly skin side seasoned
Pork belly skin side seasoned
Crispy pork belly
Crispy pork belly as a fine roast.

6. Marinate Meat Overnight Tips

More recently I’ve been experimenting with the traditional Bavarian recipe and tried the following:

Place or marinate the roast pork the day before preparation, in the evening.

Season the roast pork meat and place in a freezer bag.

Marinating Roast Pork Made Clever:

Place the paprika, cumin, garlic and pepper in a freezer bag with a little oil, then add the meat and tie a knot in the bag.

Now you can massage the meat with the herbs and all the flavors are on the meat and not on your hands.

Please do not add any salt or marjoram. Salt would pull water out of the meat and make the roast dry.

The marjoram burns quickly, so I only add it later or even just with the roast pork sauce.

Put the meat in the oven the next day – wonderful aromas are revealed here.

6.1 Tips for Preparing Roast Pork in the Oven

The traditional original Bavarian roast pork is of course prepared in the oven.

My grandfather used to make the roast in the oven with top and bottom heat and later proudly with hot air .

If you prepare the roast pork on the convection setting, you save yourself having to turn the pieces of meat. That’s the advantage of hot air.

Of course, roast pork is delicious in a real grandma oven, I mean a wood-fired oven with a small roasting tube.

But since we rarely have these these days, I’ll show you the modern version, which tastes just as great and was approved by my grandfather Loibl from Lower Bavaria.

Preheat the oven at 200 ° C, so the roast pork will sweat quickly!

Oven temperature tip from chef Thomas Sixt

7. Tips for Roast Pork with Beer Sauce

Now that we are in the middle of the preparation, I will tell you how the roast pork sauce is made:

The meat is seasoned and you put everything on a baking sheet.

Then you need vegetables, definitely carrots, celery, onions, leeks, garlic and potatoes.

Cut the vegetables nicely and also season with salt, pepper, paprika and cumin, place the vegetables and around the meat. Now put the roast in the preheated oven.

This is how the beer sauce for roast pork is made:
After about 30-35 minutes, the vegetables will be brown and the roast will have a light colour.

Now is a good time to deglaze the roast.

If you only pour water and beer over the roast, you get a very fine and light roast pork juice.

You often see this roast pork gravy in cookbooks. Experience has shown that you always need more sauce.

7.1 Roast Pork with Lots of Sauce

You get more sauce if you supplement your roast pork with homemade vegetable broth or with a cube of gravy.

I take a mug, add marjoram, a little sweet paprika, broth or a cube of gravy and a good beer and dissolve all the ingredients.

My grandfather used Oettinger beer, a light beer. You can use another light beer, a wheat beer or a dark beer, never a sweet beer. I show it in the video right after the recipe.

7.2 Roast Pork Sauce Gourmet Variant

You can prepare your roast pork juice in a similar way to the preparation of veal stock :

To do this, roast pork bones, add roasted vegetables without wine, add garlic, marjoram and cumin and boil in a large pot for 2-4 hours.

This creates a pork stock that is used to supplement the sauce after it has been boiled down (reduced).

Due to the effort involved, this is hardly ever done today. If you want to try it out and have questions, just use the comment function to get in touch.

Pork bones in the roaster
Pork bones in the roaster before roasting.
Roasted pork bones
Roasted pork bones in a pot.
Sauce with bones
Cook sauce from bones.

8. Little time? Roast Pork Ideas Easy and Quick

For me, simple means nimble and fast. A very fine roast preparation succeeds with the pork fillet.

For this there is an extra contribution Roast pork easy and fast :-).

It is prepared with pork fillet.

Another option is to cook roast pork in the pot.

The quick roast pork version succeeds with meat slices from pork loin or pork neck or pork fillet.

Quick fake roast tip from chef Thomas Sixt
Roast pork quickly served with potato dumplings and sauerkraut, vegetables and sauce.
Quick roast pork with pork tenderloin
Quickly prepare roast pork in the pot or in the pan Recipe Image by food photographer ©thomas sixt
Roast pork in a pot Recipe Image © Thomas Sixt

9. Tip for Roast Pork with Sauerkraut

Sauerkraut is an integral part of Bavarian roast pork.

If the herb is cooked longer, it only gets the right taste.

My grandfather often cooked the sauerkraut the night before, left it for about 1-2 hours on a low heat and then heated it up for roasting the next day.

During my apprenticeship with Alfons Schuhbeck, we cooked the sauerkraut a little differently:

The cabbage was always washed out, then prepared with apple compote, spices, bacon and white wine and boiled overnight in a large cauldron.

The sauerkraut with apple compote tastes better because the sweetness of the apple balances the acidity of the sauerkraut.

Sauerkraut recipe image
Sauerkraut recipe Image © Thomas Sixt

Quantities: 4-6 servings
Preparation time: 90 minutes

9.1 Ingredients Sauerkraut for Roast Pork

500 g sauerkraut, 1 onion, 20 g clarified butter, 150 g apple compote, 200 g smoked bacon, aromatics: 1 clove of garlic, 3 bay leaves, 5 juniper berries, 5 black peppercorns, 200 g smoked bacon, 1 tbsp marjoram, for pouring: 0, 1 l dry white wine, 0.5 l chicken broth

9.2 Preparation of Sauerkraut for Roast Pork

  1. Take the sauerkraut out of the can or packaging and empty it into a sieve.
  2. Rinse the herb well under cold running water.
  3. Halve, peel and finely dice the onion (optional).
  4. Sauté onion cubes in a saucepan for 5 minutes in clarified butter until colorless (optional).
  5. Add the washed (optional) and well squeezed and drained sauerkraut, mix in the apple compote.
  6. Add the bacon in one piece.
  7. Put the spices and aromatics in a small bag and add.
  8. Pour the white wine and chicken broth over the sauerkraut and simmer gently for at least 1.5 hours.

9.3 Cooking Video Preparing Sauerkraut

10. Tips for Roast Pork with Dumplings – Recipe for Bread Dumplings

Bavarian roast pork with dumplings , the bread dumpling is a magnificent fellow, fluffy and fine in taste.

Onion and parsley unfold wonderfully in the breadcrumbs and taste incomparable when dipping the sauce.

The dumpling must always be boiled in seasoned salted water so that the flavor remains in the dumpling.

The round dumpling is not even cut on the plate, it is pulled apart with a fork and knife.

This creates the fluffy surface that can absorb the sauce like a sponge.

If you prefer to prepare a napkin dumpling please follow the link.

Bread dumplings with butter crumbs
Bread dumplings with butter crumbs

Quantities: about 8 pieces
Preparation time: 90 minutes

10.1 Ingredients for Bread Dumplings

12 rolls, 40 g butter, 1 onion, 200 ml milk, 3 eggs, 1 small bunch of parsley, salt, pepper, nutmeg

10.2 Preparation of the Bread Dumplings

  1. Cut the rolls into small pieces, sauté the finely diced onion in the butter, pour in the milk, bring to the boil, season with salt, pepper and nutmeg.
  2. Pour the hot milk over the rolls, mix well, allow to get lukewarm, mix in the beaten and whisked eggs and finely chopped parsley.
  3. Leave the bread dumplings to stand at room temperature for 1 hour, then use a ladle to portion, shape into dumplings and place in boiling salted water.
  4. Leave the dumplings to simmer for about 30 minutes.

You can find the detailed bread dumpling recipe elsewhere here in the cooking blog.

10.3 Cooking Video Prepare Bread Dumplings

11. Tip for Roast Pork with Potato Dumplings

For as long as I can remember, the potato dumpling has been prepared in my family from half and half ready-made dumpling mass.

As a trained chef, I can’t just leave it in the kitchen 🙂

So I tried out, refined and optimized a recipe for a homemade potato dumpling made from raw and boiled potatoes.

Quantities: about 12 pieces
Preparation time: 90 minutes

11.1 Ingredients for Potato Dumplings

600 g raw, peeled, floury potatoes, 100 ml milk, 300 g floury jacket potatoes from the previous day, 90 g corn starch, 4 egg yolks, salt, pepper, nutmeg

11.2 Preparation of the Potato Dumplings

  1. Finely grate the raw potatoes and put them in a bowl with water.
  2. Lift the grated potatoes out with your hand several times and squeeze gently to allow the starch to escape.
  3. Put the prepared grated, raw potatoes on a straining cloth and squeeze them out.
  4. Place the dry potato mixture in a bowl and pour the boiled milk over it.
  5. Add the remaining starch in the water that has settled with a little liquid.
  6. Allow the mashed potatoes to become lukewarm.
  7. Press the boiled, cold jacket potatoes through a potato ricer.
  8. Add the potato mixture with the cornstarch and the egg yolks, seasoned with salt, pepper and nutmeg and mix well.
  9. Portion the potato dumpling mass with a ladle.
  10. Shape and twist the dumplings with wet hands and place in boiling salted water.
  11. Let the potato dumplings simmer for about 30 minutes.
roast pork
Roast pork with potato dumplings and sauerkraut

12. More Delicious Recipes Ideas for Roast Pork and Side Dishes

Roast Pork Recipes:

–> crust roast pork
–> Roast pork with red wine sauce and plums
–> Quick roast pork with pork fillet
–> Roast pork in a pot
–> Recipe pork knuckle with beer sauce, dumplings and sauerkraut

Roast Pork Salads:

Potato salad and coleslaw go well with Bavarian roast pork.

More Ideas with Pork

Comments, Cooking Questions and Answers

4.84 from 2868 ratings

Below you can write to me directly.
Please don’t forget the star rating on the recipe, 5 stars means you liked it!

  • Good evening Thomas!

    As a cook and photographer you really know what you are doing.

    The tutorial is fantastic and it is a joy to view and later implement.

    We pre-ordered the meat specially and even discussed the recipe with the butcher.

    The roast turned out excellent and we had perfect enjoyment on the plate.

    Thank you very much for this Bavarian culinary heaven!

    Greetings and stars **** Pier

    Reply

    • Hello Pier,

      Thank you for your nice feedback and praise.

      That makes me happy of course 🙂

      Even more so when it comes from far away.

      Since I would have loved to cook together with you.

      We would have had fun for sure.

      Wish you continued success!

      Feel free to contact me with cooking questions 🙂

      Greeting Thomas

      Reply

  • Hi!

    This is a perfect tutorial and the roast according to Thomas Sixt we succeeded excellently!

    Very great help and really delicious tasty.

    Greetings Dan

    Reply

    • Hello Dan,

      Thanks for this nice comment and the positive feedback.

      Wish you continued success!

      Greetings Thomas

      Reply

  • Hello Thomas, for what purpose are the potatoes given to the roasted vegetables? For the taste or that they are available as an accompaniment? I'm familiar with the countless possible uses of roasted vegetables – potatoes in this context make me suspicious 😀 Greetings, Christoph

    Reply

    • Hello Christoph, the potatoes shown are a traditional side dish. The starch of the potato binds the sauce at the same time. Good luck 🙂 Greeting Thomas

      Reply

  • Dear Mr. Sixt, I made the roast pork today. My family was very excited. The meat was extremely juicy and tasty, the crust perfect. Thank you again for sharing your experience with us. Kind regards from Dresden. dribble

    Reply

    • Hello Marcus, now we are already on first name terms 🙂 … I am very happy about your feedback. Thanks! Kind regards Thomas

      Reply

  • Hello Mr. Sixt, really great recipes and great tips and explanations. Thanks for that. You can tell that a professional is writing. If I don't know something myself, I'll look it up for you. Please keep it up and thank you again. Kind regards, Chris

    Reply

    • Hello Chris, thank you very much for your feedback, of course I love reading it 🙂 Feel free to get in touch again with cooking questions and kitchen gossip! Kind regards Thomas

      Reply

  • Great guide, thanks for that. Video is made funny and informative. Cooking course for pork roast perfect Klausi sends 5 stars

    Reply

    • Hello Klausi, thank you for your kind comment, I'm happy! Kind regards and continued success Greetings Thomas

      Reply

  • Hello Thomas! Great instructions, I'm now well prepared for the Sunday roast. Thank you! Greetings Cora

    Reply

    • Hello Cora, I'm happy, thank you! LG Thomas

      Reply

      • Hello Thomas! Unfortunately, I don't have hot air – what temperatures should I use for top and bottom heat? Kind regards, Fabi

        Reply

        • Hello Fabian, sorry for the late reply, please stay within the range of 170°C for top and bottom heat. The middle slide-in rail is important. I wish you the best of luck Greetings Thomas

          Reply

  • Hello Thomas,

    this is a brilliant recipe and your ideas for the side dishes are great.

    Put the roast in the oven today and cooked the side dishes according to your instructions.

    Great food and everyone loved it. Thank you for photos, video and instructions…

    Reply

    • Hello Undine, I'm glad, continued success! LG Thomas

      Reply

  • A beautiful recipe and a wonderful video, your tips were very helpful. Greetings from Chrisi

    Reply

    • Hello Chrisi, you're welcome, thanks for your nice lines. LG Thomas

      Reply

  • Hello Mr. Sixt,

    I am very enthusiastic about your cooking website. I have already successfully cooked some recipes.

    I'm not a novice cook, but your recipe for the potato dumplings was a complete failure.

    For Christmas there was a goose and homemade red cabbage and said dumplings. I followed the recipe exactly.

    When squeezing the raw potato mixture in the cloth, my fingers even hurt.

    The structure of the dumpling dough was more like a risotto Trying to remedy the problem with three tablespoons of flour didn't help either.

    After a long thought, I got the soft mass, wrapped it tightly in cling film and then in aluminum foil and then cooked it.

    I had a dumpling roll, but no dumplings. Kind regards, Gerd Brandl

    Reply

    • Hello Mr. Brandl,

      that's a pity, but it's still a good solution.

      The potato is a natural product and, depending on the type of potato, a lot of cornstarch must be added.

      Unfortunately, "experience" is sometimes difficult to capture in a recipe, but I do my best :-).

      —> Use a floury cooking potato

      —> It is better to add more cornstarch and cook a small test dumpling.

      Flour is not ideal, cornstarch is better. Please feel free to get back to us, maybe we can optimize the recipe together 🙂

      Kind regards, Thomas

      Reply

  • Hello, I would like to cook the roast pork with beer sauce but I have a question:

    My cooking questions: The sauce is made from the gravy, the vegetables, the poured broth and the beer.

    When is the cream added AND are the vegetables finally pureed for creaminess or is all the juice simply poured on?

    Many thanks for your response ! PS The video is great, I'll let it run by the way 😉

    Reply

    • Hello Mandy,

      thank you for your message and cooking question. I will answer this question below…

      Cooking question about the cream:

      The sauce to the Bavarian roast pork you prepare please without cream!
      I have now looked through my recipe again, there is no cream in it.
      –> Otherwise I would have had to start again for the Bavarian baptism 🙂

      Cooking question about pureeing sauce:

      The sauce or the vegetables are not pureed.
      That would be a slush otherwise.
      Serve the vegetables to the roast, the sauce is made from the meat juice, the vegetables which roast, the beer and the gravy.

      I hope I could help you. I wish you good luck – please contact me if you have any further questions!

      Greeting Thomas Sixt

      Reply

  • On Monday for my daughter's birthday, we want to cook the …

    original Bavarian roast pork recipe for 20 people.

    I would like to know if you need 5kg pork belly and 5kg pork neck or can you just use pork belly or pork neck.

    If so, what would you recommend and how many kg.

    Many Thanks. Greetings Ulrike

    Reply

    • Hello Ulrike,

      thank you for your message and cooking question.

      I'll go into more detail: – I would prefer pork neck here, the meat is easy to slice after cooking and keep warm on the baking sheet in the oven.

      – Optionally, you can fry a piece of belly with skin for a crispy experience.
      – Some pork fillets as a reserve, especially the ladies like the meat roasted pink.

      See the recipe for quick roast pork with pork fillet .

      Amount of meat: Calculate 250-300 g raw weight per portion. 6-7 kg of meat would be powerful and certainly sufficient.

      I would roast 2.5 kg of belly meat and 2.5-3 kg of pork neck and then cook them with vegetables in a roaster or baking tray in the oven at 180°C.

      Then reduce the temperature to 170°C after 20 minutes and check the meat consistency after 1.5 hours.

      You can optionally fry the portioned pork fillet slices briefly 15 minutes before serving and glaze them in a little sauce in the pan.

      You could prepare the sauerkraut as a side dish the day before, which brings peace to the kitchen and the cabbage also tastes better warmed up.

      For the dumplings, I recommend half and half potato dumplings given the rush of guests. Make the dumplings smaller and use an ice cream scoop to portion.

      The dumplings are then ready faster and you can add more. Bread dumplings or napkin dumplings are another option.

      The napkin dumplings is great because you can keep the slices warm in portions on a baking sheet.

      Please keep in mind, however, that the homemade dumplings are a task for 20 guests! Napkin dumplings would be great in the steamer to prepare and keep warm, but I don't know your kitchen.

      If necessary, cook the meat for another 30 minutes, then keep the vegetables warm on a baking tray, bring the sauce to the boil in an extra pot and finish it off.

      Cut the meat open and keep warm on the baking tray at 120°C.

      Arrange the hot plates in three stacks and arrange:

      Bring the sauerkraut to a high boil and then put it in a sieve to drain, then place it on the plate.

      Arrange the remaining side dishes, meat and sauce and then serve quickly.

      I wish you the best of luck, please let me know if you have any questions!

      Greetings Thomas Sixt

      Reply

  • Hello, it's quite a lot of rolls but little milk. Does that really work? Thank you, best regards Sandra Roth

    Reply

    • Hello Sandra, thanks for your question, I use fresh rolls or rolls or pretzels when I make dumplings. If you use dry rolls or bread cubes, please adjust the amount of milk slightly. Kind regards and good luck Thomas

      Reply

  • Hello, is the 2200 calories for one serving or for the whole recipe?

    Reply

    • Hello Eva, a full portion with dumplings is sure to have more than 1000 calories. Kind regards Thomas

      Reply

  • Hello,

    I made the bread dumplings according to the recipe.

    Put them in boiling salted water….. and they fell apart….. what did I do wrong?….

    Cheers Andrea

    Reply

    • Hello Andrea,

      I have recreated the bread dumpling recipe and provided with exact grams.

      Have fun and good luck! Thomas

      Reply