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Schweinebraten and knoedel

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4 -6 lbs pork shoulder or 4 -6 lbs pork butt

2 tablespoons caraway seeds

1 tablespoon salt

2 teaspoons ground pepper

2 tablespoons cooking oil

3 medium onions, roughly chopped

2 carrots, peeled and chopped

1/2 cup water or 1/2 cup stock or 1/2 cup white wine or 1/2 cup beer

I took it out of the crock pot rolled it fatty side up and scored it and cooked it for 30 minutes at 350 to brown and crisp it up.



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recipe for knoedel?

Serves 2, recipe doubles easily

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes


6 oz. day-old bread (3 rolls)

1/3 - 2/3 c. milk (75 ml)

2 tsp. butter

1/4 c. onion, minced

2 T. parsley, minced or 1 T. dried

1/4 tsp. dried marjoram

1 egg

Freshly grated nutmeg (1/4 tsp. ground)

Making Semmelknödel

Cut or tear the rolls into small bits. Pour 1/3 cup milk over the bread and let it sit 5 minutes. Test it and see if it needs more milk. The bread should be softened but not dripping wet. Add enough milk to achieve this consistency.

Sauté the onion, parsley and marjoram in one or two teaspoons of butter.

Stir the egg and nutmeg with the bread crumbs, then add the onions and mix. Let the mixture rest for 10 minutes, then mix again briefly, taste and add more spices if necessary. The dough should be firm, with pieces of the crust still visible.

With wet hands, form 4 Knödel (round dumplings) and cook 15 - 20 minutes in simmering water. Do not let the water boil. You can make Knödel in any size, just adjust the cooking time accordingly.

Note: The amount of milk you need depends on how dry the bread or rolls are and how big they are. Normal sized rolls weigh about 2 ounces.

If the dough is too wet to hold together, add some bread crumbs, either from the package, or day-old.

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recipe for knoedel?

If you want to lazy...grab a matza ball mix and put the spices in them.

Make balls smaller than you think because they expand.

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