Sauté the shallots and mustard seeds in butter until transparent; add the apple juice, white wine, brown sauce and raspberry vinegar and reduce to the desired consistency. Season the suckling pig cutlets with salt and pepper and sear in oil. Add the rosemary and cook for about 15 minutes in an oven preheated to 180 °C. Divide up the cutlets. Arrange the sauerkraut on the plates, place the meat on top and drizzle with the mustard seed and apple juice sauce. Garnish with rosemary.
Tip: serve fried potatoes as a side dish. Beer recommendation
We recommend the variety Märzen