🍖 Bauernschmaus (Austrian farmer's platter)

Name: Bauernschmaus (Austrian farmer's platter)
Total time: 120 min
Yield: 4
Cuisine: Austria · Salzburg and Upper Austria
Ingredients: 800 g smoked pork shoulder or loin (Selchfleisch); 4 sausages, about 400 g; 600 g sauerkraut, drained; 1 onion, finely chopped, and 1 tsp caraway seeds; 600 g floury potatoes, boiled and riced; 150 g plain flour and 2 tbsp potato starch; 2 tbsp vegetable oil, 2 bay leaves, salt, pepper; Medium-hot mustard to serve

Origin: Austria · Salzburg and Upper Austria

945kcal

per serving · 450 g

210kcal

per 100 g

54 gProtein12 g / 100 g

54 gFat12 g / 100 g

45 gCarbs10 g / 100 g

Bauernschmaus, the 'farmer's feast', is a hearty Austrian platter of boiled smoked pork, juicy sausages, warm sauerkraut and soft dumplings, served with a dab of sharp mustard. The meats are tender and smoky, the sauerkraut brings tang and caraway, and the dumplings soak up the cooking juices. It is a one-plate meal for a cold day or a big appetite.

Diets

✓

Low-carb10 g carbs per 100 g

Not vegetarianbecause of: smoked pork, sausage

Not veganbecause of: smoked pork, sausage

Contains porkbecause of: smoked pork

Contains glutenbecause of: dumpling

Contains dairyno milk, cheese, butter or yogurt in a typical recipe

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk ⚠ Mustard

What it is made of

smoked porksausagesauerkrautdumplingmustard

Recipe

4 servings120 min

Ingredients

800 g smoked pork shoulder or loin (Selchfleisch)
4 sausages, about 400 g
600 g sauerkraut, drained
1 onion, finely chopped, and 1 tsp caraway seeds
600 g floury potatoes, boiled and riced
150 g plain flour and 2 tbsp potato starch
2 tbsp vegetable oil, 2 bay leaves, salt, pepper
Medium-hot mustard to serve

Method

Cover the smoked pork with water, add the bay leaves and simmer gently for about 1 hour 30 minutes until tender.
Meanwhile soften the onion in the oil, add the sauerkraut, caraway and 200 ml of the pork stock, cover and braise for 40 minutes.
For the dumplings, knead the cold riced potatoes with the flour, starch and a pinch of salt into a smooth dough and shape 8 balls.
Drop the dumplings into salted simmering water and cook for 15–20 minutes until they float and are cooked through.
Heat the sausages in the hot pork stock for 10 minutes, without boiling, so they do not split.
Slice the pork and arrange it on warm plates with the sausages, sauerkraut and dumplings. Serve with mustard.

How to make it lighter

Share one platter between two and add a big green salad — the dish is dense in fat and calories.
Choose the leaner smoked loin over shoulder and trim the visible fat before slicing.
Pile on the sauerkraut and take one dumpling instead of two: the cabbage is filling and very low in calories.

History

Bauernschmaus is a classic of rural inns in Austria, especially around Salzburg, and is also found in neighbouring Bavaria. As the name suggests, it is usually described as a generous platter built from the meats of the farmhouse pig-killing season. Today it is a fixture on traditional Gasthaus menus.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →