Uploaded April 2020 | Updated September 2026, 1 day ago
Subscribe: youtube.com/cookwithmeat
On Instagram: instagram.com/cook_with_meat
COOK WITH ME.AT on Facebook: facebook.com/cookwithmeat
On Twitter: twitter.com/COOK_WITH_MEAT
Ingredients & measurements in the description below:
A special thanks goes to Weber Austria (http://www.weber.com) for supporting the video!
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
Used tools & products Weber Genesis 2 EPP 435: weber.com/AT
Global Knife: amzn.to/2nVnW7v
Cutting Board: holzdesign-reinicke.de
My Camera: amzn.to/1OaSKg4
My Tripod: amzn.to/1PTl4DI
All “amzn.to” links are so called affiliate links. For you no extra costs arise, but in the case of a purchase I receive a commission and you support my channel. Many thanks in advance
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
Ingredients:
1 Pork neck (Schweineschopf for the Austrians)
4 Tablespoons dried oregano
2 Tablespoons thyme
1,5 Tablespoons salt
Sauerkraut (800g)
0,4 liter vegetable broth
2 bay leaves
3 tablespoons white vinegar
sourdough bread croutons (optional)
mustard sauce (250 ml cream + 2 tbsp. wholegrain mustard + 2 tbsp. dijon mustard +250 ml broth - mix & simmer until thickend)
Stay tuned, see you soon, your Christian from COOK WITH ME.AT
Subscribe: youtube.com/cookwithmeat
On Instagram: instagram.com/cook_with_meat
COOK WITH ME.AT on Facebook: facebook.com/cookwithmeat
On Twitter: twitter.com/COOK_WITH_MEAT
Ingredients & measurements in the description below:
A special thanks goes to Weber Austria (http://www.weber.com) for supporting the video!
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
Used tools & products Weber Genesis 2 EPP 435: weber.com/AT
Global Knife: amzn.to/2nVnW7v
Cutting Board: holzdesign-reinicke.de
My Camera: amzn.to/1OaSKg4
My Tripod: amzn.to/1PTl4DI
All “amzn.to” links are so called affiliate links. For you no extra costs arise, but in the case of a purchase I receive a commission and you support my channel. Many thanks in advance
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
Ingredients:
1 Pork neck (Schweineschopf for the Austrians)
4 Tablespoons dried oregano
2 Tablespoons thyme
1,5 Tablespoons salt
Sauerkraut (800g)
0,4 liter vegetable broth
2 bay leaves
3 tablespoons white vinegar
sourdough bread croutons (optional)
mustard sauce (250 ml cream + 2 tbsp. wholegrain mustard + 2 tbsp. dijon mustard +250 ml broth - mix & simmer until thickend)
Stay tuned, see you soon, your Christian from COOK WITH ME.AT
