Roast suckling pig with beer sauce and dumplings
Suckling pigs or milk pigs are young domestic pigs. You are still being suckled. They are slaughtered when they are around six weeks old. You weigh about 10 to 20 kilograms at this point. A suckling pig is grilled as a whole animal with particular preference. You can also buy a roast roast suckling pig already rolled in small portions in the supermarket. The meat of the suckling pig tastes particularly tender and mild. The name suckling pig does not come from the shavings over which the piglet is often roasted, but rather from the word "spänen", which means "suckle" in Old Germanic or the teat designated.
Ingredients:
- 1 kg (ready-rolled) roast suckling pig
- 2 small, finely chopped peppers (from the glass)
- 1 to 2 crushed cloves of garlic
- 1 level tbsp marjoram
- 1 level tbsp (ground) caraway seeds
- 1 level tbsp sweet paprika powder
- 1 teaspoon ginger powder
- Some lemon pepper
- 3 tbsp (medium-spicy Dijoner) mustard
- For the beer sauce:
- 2 tbsp syrup (about sugar beet)
- 10 juniper berries
- 1 bouillon cube
- 2 onions
- water
- 1 liter of beer
- Pepper and salt to taste
Preparation of a roast suckling pig with beer sauce and dumplings
- Mix the spices with the mustard in a bowl. Coat the roast suckling pig thoroughly all around with this mixture.
- It is best to let the spice mixture work for a good hour. Preheat your oven to 200 degrees.
- Place the roast suckling pig in a high-sided pan that is ovenproof. Dissolve the bouillon cube in something hot water and spread it over the roll roast.
- Cut the onion into medium-sized pieces. Also put them in the pan for roll roasting.
- Mash the juniper berries with a fork. Then distribute them evenly on the roll roast.
- Then place the pan in the oven. There is no need to add fat.
- After about half an hour, pour some water into the side of the pan. Again, wait about half an hour.
- Then pour half a liter beer to. Turn the roll roast over.
- Wait another half hour. Apply the roast meat a second time. Then pour in the remaining half a liter of beer.
- Check about every half an hour to make sure that there is still enough liquid and that your roast is not burning. Add a little more water or beer if necessary.
- The whole cooking process takes about two hours. Use the time to cook the dumplings for your roast suckling pig.
- When the roast is done, use the gravy to finish cooking your beer sauce. To do this, stir the syrup into the gravy that you have poured into an extra saucepan. Season the beer sauce with lemon pepper and salt.
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