Schweinsbraten, Gemüse und Semmelknödel - a.k.a Roast Pork, Vegetables and Stuffing Balls.

Schweinsbraten, in Austria, is somewhat of the equivelant of Roast Beef in the U.S. It’s not hard to make, but is oooooh sooooo good! You’ll probably need to locate a butcher to get the right cut of meat (if you live in the u.s). You’ll want a pork butt, with the skin on! That’s the cruchy delishousness on top and oh so bad for you! If possible ask the butcher to cut a crisscross pattern into the skin, just going down to the fat layer. Otherwise, do it at home, but you’ll need a really good sharp knife.

Season the schweinsbraten by spreading fennel seeds, minced garlic, salt, pepper, and whatever else you think sounds good, into the cuts made in the skin.

 You can let it sit over night, or put it right in the oven. Which should be at a nice warm 400°-420°. Pour some pork boullion broth around the meat and leave it uncovered.

Let your meat cook for about an hour, then add your vegetables. I used potatoes, onions and carrots. Pour some more pork broth over the vegetables.

Now the trick to getting the skin to crisp up, is to keep the oven hot. Don't OVER fill the cracks in the skin with seasoning, or it won't get hot enough to bubble up and crisp.

Let it cook for about 2 - 2.5 hours, basting every 20 minutes or so. Then take it out and let it rest for about 10 minutes, before cutting into it.

Semmelknödel:

About 4 cups of cubed bread

1 onion chopped

3 Tbsp butter

Salt

Pepper

1 beaten egg

Seasonings of your choice

i.e - Parsley, sage, nutmeg, basil, garlic etc.

Put the bread cubes in a mixing bowl and get a big pot full of heavily salted water boiling.

Melt the butter in a pot and then add the chopped onion and sautee lightly

Then pour the butter mixture over the bread crumbs

Then mix well and then pour the beaten egg over and mix well - if it's too dry add a little milk.

You don't want it to be too wet, or the balls will fall apart once in the boiling water, Also you don't want it too dry, a stuffing texture it about right. Then take about a soup spoon full of the mix into your hands (wet your hands a little with water before) and form into a ball



Then once the water is boiling go head and put the semmelknödel in gently and cover with a lid. Turn the heat down to a simmer and let them boil for about 15-20 minutes

Once they are done, take them out and put them in a dish and stab with a fork to let the steam out. Serve them with schweinsbraten, vegetables and rice and top off with roast pork gravy. yum yum yum!