Baker Oven

For the recipe baker’s oven first cut the pork neck and sausages into pieces about 2-3 cm.

Peel about 100 g of onion and cut into rings. Peel and finely chop the garlic. Now put the meat cubes, the sausages, the onion rings and the garlic in a bowl and add bay leaf spice, a few peppercorns and juniper berries and pour rose wine over the whole. Cover and leave to infuse overnight in a cool place.

The next day, remove the bay spice and juniper berries. Skim off one-eighth of a quart of marinade and set aside.

Wash the bell bell pepper, remove the core and cut into strips about 1 cm thick. Also wash the leek and cut into thin slices. Peel 150 g onions and chop finely. Now add the bell bell pepper, leek and onion to the meat and season with salt, bell pepper and paprika powder.

Peel the potato, cut into thin slices and layer one layer in a large, greased gratin dish. Spread the meat including the marinade on the potatoes and cover again with potatoes. Now cover with a lid and cook on the lowest rack at 200 °C for about 1 hour.

In the meantime, mix crème fraiche with the marinade set aside and season with salt and pepper and pour over the casserole after the cooking time. Put the lid back on the dish and cook the baker’s oven another 1 to 1 1/2 hours until the meat and potatoes are tender.

Preparation Tip:

Serve with the baker's oven a good glass of wine.

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