Bernburg Onion Meat

Bring the root vegetables to a boil with water, spices and onion cut into eighths. Add the pork neck and cook on low heat for about 45 to 60 minutes.

In the meantime, remove the peel from the potatoes and grate them coarsely. Squeeze out the potato water and pour it off. Stir in the sauerkraut. Add the egg, flour and breadcrumbs. Mix everything well. Finally, season with iodized salt and freshly ground pepper and fry small pancakes in hot clarified butter until done.

For the sauce, cut the onions into fine slices and sauté in butter until translucent. Add the meat stock and cook the onions until soft. Add horseradish at the end.

Remove the meat from the pot and cut into slices. Arrange on plates together with the sauerkraut pancakes, cover with onion sauce and garnish with chive rolls and grated radishes.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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