en de it
spanferkel-schaurhof

Cutlets from suckling pig with mustard seed and apple juice sauce

South Tyrolean apple juice – incredibly versatile

Preparation

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

Wine recommendation
We recommend Pinot Noir.

Ingredients for

2 people
4 people
8 people
Mustard seed and apple juice sauce
1 shallot, finely chopped
25 g mustard seeds
15 g butter
100 g South Tyrolean apple juice
50 ml white wine
75 ml basic brown sauce (meat stock)
½ dsp raspberry vinegar

Other
300 g cutlets from suckling pig
Salt and pepper
Rosemary
Oil
Sauerkraut
Mustard seed and apple juice sauce
2 shallots, finely chopped
50 g mustard seeds
30 g butter
200 g South Tyrolean apple juice
100 ml white wine
150 ml basic brown sauce (meat stock)
1 dsp raspberry vinegar

Other
600 g cutlets from suckling pig
Salt and pepper
Rosemary
Oil
Sauerkraut
Mustard seed and apple juice sauce
4 shallots, finely chopped
100 g mustard seeds
60 g butter
400 g South Tyrolean apple juice
200 ml white wine
300 ml basic brown sauce (meat stock)
2 dsp raspberry vinegar

Other
1200 g cutlets from suckling pig
Salt and pepper
Rosemary
Oil
Sauerkraut
schaurhof
This recipe comes from
Steurer family
Novale 20, 39049 Novale/Vipiteno