For the Saeute Swinsrippenbraden cut a pocket in the roast and rub with salt. Peel, quarter, core and cut apples into pieces. Mix lemon peel, apple pieces, plums, cinnamon-sugar and bread flour.
Put filling into the pocket. Sew the pocket together. Heat light butter and fry meat well in it. Cut onions into pieces, add to meat with peppercorns, bay leaf and peppernuts. Pour in vegetable stock.
Cook the meat for about 1 hour at 200 °C, remove and pour the stock through a sieve. Add pepper crème fraîche and season. Serve the sauce separately with the Saeute Swinsrippenbraden.
Preparation Tip:
The Saeute Swinsrippenbraden goes well with boiled potatoes and sauerkraut with pineapple.
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