Mader's Kassler Rippchen


  • 1 smoked and cured pork loin (about 3 to 4 pounds)
  • Whole cloves (about 20)
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup (1 stick) melted butter
  • 1/2 cup flour
  • Dumplings (recipe below)


Place meat in medium-size roasting pan with drip tray. Add 1/2-inch water to bottom of pan. Insert cloves into top of roast, placing them every square inch. Evenly sprinkle top of meat with sugar.

Roast, covered, in 350° F oven about 20 minutes per pound. Meat should reach 165° F when tested with meat thermometer. Uncover meat during last 30 minutes of cooking time.

When meat is done, remove from pan; set aside in warm place. Remove drip tray.

Combine butter with flour; mix until smooth. Gradually add to drippings in pan and cook, stirring regularly, over medium heat until thickened, about 3 minutes. Gravy should be medium to thin consistency.

Serve meat with gravy-topped dumplings.

Mader's Dumplings Ingredients:

  • 4 to 5 russet potatoes, unpeeled
  • 1 to 1 1/2 cups flour (divided)
  • 1 egg
  • 1 Tbsp salt
  • Pinch of black pepper
  • 1/2 tsp grated onion
  • Stuffing croutons (do not use seasoned croutons)


Cook potatoes in boiling water until tender; drain and cool. Refrigerate overnight. Next day, peel and grate potatoes. Add 1 cup flour, egg, salt, pepper and onion; mix until smooth. Add additional flour gradually to form dumpling mixture that will hold together. Form into balls the size of an egg.

Into each dumpling, insert 2 to 3 croutons, then again form into a ball. When ready to cook, drop dumplings into gently boiling salted water and cook 8 to 10 minutes. Dumplings are done when they turn and float to top and are no longer gummy inside.

Makes 6 to 8

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