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Gfüt’s Zeisl mit Grumbirnsolod (gefüllter Schweinslungenbraten mit Erdäpfelsalat)
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Ingredients
- 50 g Speckwürfel
- 250 g Zwiebeln, halbiert
- 1 Knoblauchzehe halbiert
- 1 ¾ TL Salz
- 1 ¼ TL Pfeffer, frisch gemahlen
- 2 - 3 TL Majoran, getrocknet
- 1 Schweinslungenbraten (à 500 g)
- 3 TL Senf, scharf
- 1 TL Paprikapulver, edelsüß
- 300 g Faschiertes (vom Schwein)
- 100 g Sonnenblumenöl, etwas mehr zum Anbraten
- 300 g Wasser
-
2 - 3
TL Gewürzpaste für Gemüsebrühe, selbst gemacht, nach Geschmack
or 1 Gemüsesuppenwürfel (für 0,5 l) - 700 - 800 g Erdäpfel, speckig, geschält in Scheiben
- 30 - 50 g Weißweinessig
- ½ - 1 TL Zucker
- 1 Prise Muskat, gemahlen
- 1 Bund frischer Schnittlauch
- Nutrition
- per 1 Portion
- Calories
- 3608 kJ / 862 kcal
- Protein
- 48 g
- Carbohydrates
- 33 g
- Fat
- 60 g
- Saturated Fat
- 15 g
- Fibre
- 6 g
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