Peel, core and dice the apples. Dice the brown bread. Mix everything with dried plums.
Cut the pork neck so that it looks like a roulade slice. Spread the prune mixture evenly on it. Roll up and tie. Season with salt, pepper and thyme. Place on a roasting tray, spread carrots, celery and onions evenly around it.
Cook in the oven at 220 °C for 30 minutes. Then extinguish the roast with red wine and fill up with clear soup. Brush the meat with honey. Then return to the stove for 20 minutes.
Drain the sauce, reduce as needed.
Add boiled potatoes and egg. If necessary, thicken with cornstarch. Mix everything, season with salt. Form dumplings, insert toasted white bread cubes. Cook in boiling salted water.
Our tip: Use your favorite red wine for cooking!
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