Kartoffelklöße mit Braunschweiger Schweinebacke

Introduction to Kartoffelklöße mit Braunschweiger Schweinebacke

Kartoffelklöße mit Braunschweiger Schweinebacke is a traditional German dish combining the delightful textures of potato dumplings with the rich, savory flavor of Braunschweiger Schweinebacke, or Braunschweig-style pork jowl. Hailing from the Lower Saxony region, this meal is a cherished staple in German cuisine, offering both historical significance and soul-warming flavor. A perfect blend of starch and protein, it is often enjoyed at family gatherings and celebrations.

Ingredients

• Potatoes - 1 kg
• Flour - 100g
• Egg - 1 large
• Salt - to taste
• Nutmeg - a pinch
• Butter - 50g
• Breadcrumbs - 100g
• Braunschweiger Schweinebacke (Braunschweig-style pork jowl) - 500g
• Onion - 1 medium, finely chopped
• Parsley - a handful, chopped
• Black Pepper - to taste
• Marjoram - to taste

Preparation

Making the Kartoffelklöße (Potato Dumplings)

1. Begin by peeling the potatoes and cutting them into evenly sized pieces. Place them in a pot, cover with water, and add a pinch of salt. Bring to a boil and cook until tender, which should take around 20 minutes.

2. Drain the cooked potatoes, allowing them to steam dry for a few minutes. This process helps ensure the dumplings will have the perfect texture.

3. Once dry, mash the potatoes thoroughly or pass them through a ricer for smoother texture. Let them cool slightly.

4. Add the flour, egg, a pinch of nutmeg, and season with salt and black pepper to taste. Knead the mixture gently until it forms a smooth, pliable dough. Avoid overworking it.

5. With floured hands, shape the dough into balls about the size of a golf ball.

Cooking the Braunschweiger Schweinebacke

1. In a large pan, melt the butter over medium heat. Add the onion and sauté until soft and translucent.

2. Add the Braunschweiger Schweinebacke and cook until golden brown. Stir occasionally to ensure even cooking.

3. Add marjoram and continue to sauté for an additional 2-3 minutes.

4. Season with black pepper and additional salt to taste, if necessary.

Combining and Serving

1. Bring a large pot of water to a gentle boil. Add a pinch of salt.

2. Add the potato dumplings to the boiling water, ensuring they don’t overcrowd the pot. Simmer gently for about 15-20 minutes, or until they rise to the surface.

3. Using a slotted spoon, remove the dumplings and let them drain.

4. In a separate pan, cook the breadcrumbs in butter until golden brown and crisp. Roll each dumpling in the breadcrumbs to coat evenly.

5. Arrange the dumplings on a serving platter. Spoon the sautéed Braunschweiger Schweinebacke with onions alongside the dumplings.

6. Garnish with a sprinkle of parsley for color and flavor.

Enjoying Kartoffelklöße mit Braunschweiger Schweinebacke

This dish pairs exceptionally well with a side of braised red cabbage or sauerkraut, adding an element of acidity to balance the rich flavors. Serve with a traditional German beer or a light white wine to enhance the dining experience. Make sure to savor each bite of the soft, buttery dumplings alongside the crispy, flavorful pork for a truly authentic taste of German comfort food. If you have any leftovers, gently reheat them in a pan to maintain their texture and flavor.

Cooking this dish might take some time, so make sure to set up a cooking timer to keep track of every step efficiently. Enjoy the process and the delightful aroma that will fill your kitchen as you prepare this hearty meal.