Mader's Kassler Rippchen
1 smoked and cured pork loin (about 3 to 4 pounds)
Whole cloves (about 20)
1/2 cup packed brown sugar
1/2 cup (1 stick) melted butter
1/2 cup flour
Dumplings (see recipe)
Place meat in medium-size roasting pan with drip tray. Add 1/2-inch
water to bottom of pan. Insert cloves into top of roast, placing
them every square inch. Evenly sprinkle top of meat with sugar.
Roast, covered, in 350-degree oven about 20 minutes per pound. Meat
should reach 165 degrees when tested with meat thermometer. Uncover
meat during last 30 minutes of cooking time.
When meat is done, remove from pan; set aside in warm place. Remove
Combine butter with flour; mix until smooth. Gradually add to
drippings in pan and cook, stirring regularly, over medium heat
until thickened, about 3 minutes. Gravy should be medium to thin
Serve meat with gravy-topped dumplings. Makes 6 to 8 servings.
4 to 5 russet potatoes, unpeeled
1 to 1 1/2 cups flour (divided)
1 tablespoon salt
Pinch of black pepper
1/2 teaspoon grated onion
Stuffing croutons (do not use seasoned croutons)
Cook potatoes in boiling water until tender; drain and cool.
Refrigerate overnight. Next day, peel and grate potatoes. Add 1 cup
flour, egg, salt, pepper and onion; mix until smooth. Add additional
flour gradually to form dumpling mixture that will hold together.
Form into balls the size of an egg.
Into each dumpling, insert 2 to 3 croutons, then again form into a
ball. When ready to cook, drop dumplings into gently boiling salted
water and cook 8 to 10 minutes. Dumplings are done when they turn
and float to top and are no longer gummy inside.
Source: Mader's German Restaurant, 1037 N. Old World 3rd St.
Milwaukee, WS. and JS Online