Ingredients with Measurements:
- 1 whole spanferkel (about 20-25 lbs)
- 2 tbsp salt
- 1 tbsp black pepper
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried sage
- 2 tbsp olive oil
- 4 apples, cored and sliced
- 10-12 fresh sage leaves
Special equipment needed:
- Large roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Rinse the spanferkel and pat dry with paper towels.
3. In a small bowl, mix together the salt, black pepper, paprika, garlic powder, onion powder, and dried sage.
4. Rub the spice mixture all over the spanferkel, making sure to coat it evenly.
5. Place the spanferkel in a large roasting pan and drizzle with olive oil.
6. Arrange the sliced apples and fresh sage leaves around the spanferkel.
7. Cover the roasting pan with foil and bake for 3-4 hours, or until the internal temperature of the spanferkel reaches 160°F.
8. Remove the foil and continue baking for another 30-45 minutes, or until the skin is crispy and golden brown.
9. Remove the spanferkel from the oven and let it rest for 10-15 minutes before carving.
Time:
Preparation time: 30 minutes
Cooking time: 4-5 hours
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 10-12 people.
Nutritional information:
Calories: 500
Fat: 20g
Carbohydrates: 20g
Protein: 60g
Substitutions for ingredients:
- Pork shoulder or pork loin can be used instead of spanferkel.
- Fresh thyme or rosemary can be used instead of sage.
Variations:
- Add chopped onions and carrots to the roasting pan for extra flavor.
- Use pears instead of apples for a sweeter taste.
- Brush the spanferkel with honey or maple syrup for a glaze.
Tips and tricks:
- Make sure to pat the spanferkel dry before seasoning it to ensure the spices stick.
- Use a meat thermometer to check the internal temperature of the spanferkel to prevent overcooking.
- Let the spanferkel rest before carving to allow the juices to redistribute and prevent dryness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the leftover spanferkel in a baking dish and cover with foil. Bake in a preheated 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the spanferkel on a large platter with the roasted apples and sage leaves arranged around it.
Garnishes:
Garnish with fresh sage leaves or chopped parsley.
Pairings:
Serve with roasted vegetables, mashed potatoes, or a green salad.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Arugula salad with lemon vinaigrette
Troubleshooting advice:
- If the skin is not crispy enough, increase the oven temperature to 400°F and bake for an additional 10-15 minutes.
- If the spanferkel is not cooked through, cover with foil and continue baking until the internal temperature reaches 160°F.
Food safety advice:
- Always wash your hands and utensils before handling raw meat.
- Use a meat thermometer to ensure the spanferkel is cooked to a safe temperature of 160°F.
Food history:
Spanferkel is a traditional German dish that is typically served at special occasions such as weddings and festivals.
Flavor profiles:
The spanferkel is seasoned with a blend of spices and roasted with apples and sage, resulting in a savory and slightly sweet flavor.
Serving suggestions:
Serve the spanferkel with a side of roasted vegetables and a glass of German beer for a complete meal.
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Region: German