Kasseler Roast Ribs of Pork (Kasseler Rippenspeer) |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2-3 lbs smoked pork rib roast | 1 onion | 1 tomato |
| 1 celery knob, chopped | 1 truffle | 1 tbls butter |
| 1 cup water | 1 tbls flour | 1/2 cup water |
| 1/2 cup sour cream | salt and pepper | |
| 1 | Scrub the meat, then set in a roasting pan with the onion, tomato, celery, truffle, butter and water. Cover and steam for 1-1/2 hours. When the water has evaporated, turn and brown the meat in the pan fat on all sides. Remove meat and keep it hot. Add flour and water to make gravy, add cream and, if desired, further seasoning. Strain the sauce over the roast and serve. Serve with spring potatoes, sprinkled with chopped parsley, and kale; or mashed potatoes and a green salad. |