Gefüllte Schweinebrust

Gefüllte Schweinebrust Recipe - Authentic Austrian Stuffed Pork Dish

Region / culture: Austria | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 8

Introduction

Gefüllte Schweinebrust, also known as stuffed pork breast, is a traditional German dish that is perfect for a hearty and delicious meal. This recipe features a flavorful stuffing made with bread, milk, half and half, butter, eggs, and parsley, all stuffed inside a pickled roast pork breast.

History

Gefüllte Schweinebrust has been a popular dish in Germany for many years, with variations of the recipe being passed down through generations. This dish is often served at special occasions and family gatherings, as it is a comforting and satisfying meal that is sure to please a crowd.

Ingredients

6 lb (2.72 kg) pickled roast (boneless)
10 oz (283 g) white bread without crust
4 oz (113 g) milk
4 oz (113 g) half and half
2 oz (57 g) butter
4 eggs
salt, nutmeg, parsley

How to prepare

Cut the bread into cubes and mix it with the lukewarm milk, half and half, melted butter, eggs, and the spices.
Allow the mixture to stand for a little while.
Stuff the mixture and sew it shut.
Broil it in the oven at 375°F (191°C) for about 2 hours.
Serve it with potatoes and a warm bacon coleslaw.

Variations

Add diced apples or raisins to the stuffing mixture for a touch of sweetness.
Use different herbs and spices in the stuffing mixture to customize the flavor to your liking.

Cooking Tips & Tricks

Make sure to allow the bread mixture to stand for a little while before stuffing the pork breast to allow the flavors to meld together.

- Sewing the pork breast shut will help keep the stuffing inside while it cooks.

- Broiling the pork breast in the oven at a low temperature for a longer period of time will ensure that it cooks evenly and stays moist.

Serving Suggestions

Gefüllte Schweinebrust is best served with potatoes and a warm bacon coleslaw for a complete and delicious meal.

Cooking Techniques

Broiling the pork breast in the oven at a low temperature for a longer period of time will ensure that it cooks evenly and stays moist.

Ingredient Substitutions

You can use whole wheat bread instead of white bread for a healthier option.

- You can use almond milk or coconut milk as a dairy-free alternative.

Make Ahead Tips

You can prepare the stuffing mixture ahead of time and store it in the refrigerator until you are ready to stuff the pork breast and cook it.

Presentation Ideas

Slice the stuffed pork breast and arrange it on a platter with the potatoes and bacon coleslaw for a beautiful presentation.

Pairing Recommendations

Gefüllte Schweinebrust pairs well with a crisp white wine or a cold beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at a low temperature until warmed through.

Nutrition Information

Calories per serving

Each serving of Gefüllte Schweinebrust contains approximately 500 calories.

Carbohydrates

Each serving of Gefüllte Schweinebrust contains approximately 20 grams of carbohydrates.

Fats

Each serving of Gefüllte Schweinebrust contains approximately 25 grams of fats.

Proteins

Each serving of Gefüllte Schweinebrust contains approximately 40 grams of proteins.

Vitamins and minerals

Gefüllte Schweinebrust is a good source of iron, vitamin B12, and selenium.

Alergens

This recipe contains gluten (from the bread) and dairy (from the milk, half and half, and butter).

Summary

Gefüllte Schweinebrust is a high-protein dish that is also rich in fats and carbohydrates. It is a hearty and satisfying meal that is best enjoyed in moderation.

Summary

Gefüllte Schweinebrust is a classic German dish that is perfect for a comforting and satisfying meal. With a flavorful stuffing and tender pork breast, this dish is sure to become a family favorite. Enjoy it with potatoes and a warm bacon coleslaw for a complete and delicious meal.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Gefüllte Schweinebrust. It was a warm summer day, and I had decided to visit a quaint little farmer's market on the outskirts of town. As I wandered through the stalls, the scent of fresh produce and herbs filled the air, and I couldn't help but feel a sense of peace and contentment.

It was then that I came across an elderly woman sitting behind a table covered with an array of homemade goodies. Her wrinkled hands expertly crafted pastries and breads, while her eyes sparkled with a mischievous glint. I couldn't resist stopping to chat with her, and as we spoke, she mentioned that she had a special recipe for Gefüllte Schweinebrust that had been passed down through generations of her family.

Intrigued, I asked her to tell me more about the dish. She smiled and began to recount the story of how her grandmother had first learned to make it from a traveling chef who had stayed with their family for a summer. The chef had taught her the secrets of preparing the tender pork loin, stuffing it with a savory mixture of herbs, onions, and breadcrumbs, and roasting it to perfection.

As the woman spoke, I could practically taste the rich flavors of the dish in my mind. I knew that I had to learn how to make it for myself. With a twinkle in her eye, the woman offered to share the recipe with me, but on one condition – that I promise to pass it on to future generations, just as she had done.

I eagerly agreed, and she handed me a worn piece of paper covered in faded ink. The recipe was written in a delicate script, detailing each step of the process with care and precision. I thanked the woman profusely and made my way home, eager to try my hand at creating Gefüllte Schweinebrust for the first time.

As I gathered the ingredients and began to prepare the dish, I felt a sense of connection to the long line of women who had come before me, each one adding their own touch to the recipe and passing it down through the years. I could almost hear their voices whispering in my ear, guiding me through the process and infusing each step with love and tradition.

The aroma of the roasting pork filled my kitchen, mingling with the fragrant scents of herbs and spices. I could hardly wait for the dish to be ready, eager to taste the fruits of my labor and honor the legacy of those who had come before me.

When the Gefüllte Schweinebrust was finally done, I couldn't help but marvel at the beauty of the dish before me. The golden-brown skin gleamed in the light, while the stuffing inside peeked out invitingly, promising a symphony of flavors to come. I sliced into the pork with trembling hands, savoring the first bite with bated breath.

The taste was exquisite – tender, juicy pork melded with the savory stuffing in a perfect harmony of flavors. Each bite was a revelation, a testament to the skill and wisdom of those who had come before me. I knew that I had stumbled upon a treasure, a recipe that would become a beloved staple in my own family for generations to come.

And so, as I sat down to enjoy my meal, I couldn't help but feel a deep sense of gratitude for the chance encounter that had led me to this moment. The recipe for Gefüllte Schweinebrust had become more than just a dish – it was a link to the past, a bridge between generations, a testament to the enduring power of food and tradition.

And as I savored each delicious bite, I made a silent vow to honor the promise I had made to the elderly woman at the farmer's market – to pass on the recipe for Gefüllte Schweinebrust to my children and grandchildren, so that they too could experience the magic of this timeless dish and carry on the legacy of those who had come before us.