Capon pie with sauerkraut, bratwurst and smoked ribs

Capon pie with bratwurst, sauerkraut and smoked ribs.

Ingredients:

• 1 capon (or grain-fed chicken 4-5 lbs.)

• 1 cup of sour cream

• 1 lb. bratwurst

• 2 1/2 lbs. cooked sauerkraut

• 1 1/2 lbs. smoked ribs

• 2 tbs. butter for the oven dish

• Salt, pepper

• Juice of 1/2 lemon

• pinch of mace

• 1 1/2 lbs. pie pastry (see below)

• 1 egg for egg wash

Preparation:

• Preheat the oven to 300 degrees fahrenheit.

• Separate the chicken from the carcass and cut into 8 equal portions seasoning with mace, salt and pepper.

• Grease an oven dish larger that the chicken with butter.

• Fill it with half the sauerkraut.

• Cut the bratwurst and ribs into cubes and put half of them onto the sauerkraut bed.

• Place the spiced chicken on the meat and cover them with the remaining sauerkraut

• Put the remaining bratwurst and rib cubes on next and cover them with a thin layer of sour cream.

• Roll out the pie pastry into a cover for the oven dish.

• Place it on top and seal it.

• Brush with egg wash

• Bake in the preheated oven for 90 minutes

Pie pastry

Preparation:

• Combine the flour, eggs, butter and salt.

• Knead until smooth.

• Form the pastry into a ball.

• Wrap in cling wrap and chill for 12 hours.

Ingredients:

• 4 cups of flour

• 1 1/4 cups of butter

• 2 eggs

• pinch of salt

All recipes and images of the cooked dish are from

Baroque Cooking 1740 - Authentic Austrian recipes from the time of Empress Marie Therese.

This can be purchased here: https://www.geschichte-kunst.at/en/books/baroque-cooking-1740