Mei Kuch`l-Kirchtag with Stuffed Hieferschwanzel and Brustripperln From the Local Tuttelkalb

For the breast ribs, have the butcher cut the ribs from a meaty veal breast into tranches of approx. 2×4 cm. Cut a pocket in the tail of the pork or have it prepared by the butcher. Rub the ribs with salt, some white pepper, rosemary and sunflower oil and let them marinate for 2 hours. For the filling, lightly fry the sliced onions in a little butter. Stir into the bread cubes together with the eggs, ham cut into small cubes, sour cream and freshly chopped herbs. Season with salt and pepper. Let stand for a short time. Stuff the pork tail with the mixture, not too tightly, and close the cut with a wooden or metal skewer. Season with salt and fresh rosemary and wrap in the spread out pork net. Layer the veal bones in a roasting tin, place the roast on top and roast slowly in the preheated oven at 180 °C for 40-50 minutes, basting constantly.Sear the ribs in the pan until crisp and roast in the oven with the chopped onions and root vegetables together with the pork tail. Remove the roasted meat and let it rest until warm. Boil the roast stock with some soup or water, add some butter and strain through a coarse sieve. Carve stuffed pork tail and arrange 1-2 slices each with 1-2 ribs and some sauce.

Preparation Tip:

Herbed potatoes as a side dish.

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