Andreas Bread Dumplings – Kassler
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg Kasseler
- 125 g breakfast bacon, sliced
- 6 rolls, stale
- 250 ml milk
- 2 tablespoon parsley, chopped
- 1 onion (s), finely chopped
- 5 egg (s)
- 100 g ham, raw, diced
- 1 tablespoon butter
- 1 pinch (s) pepper
Print Recipe
Pin Recipe Instructions
- For the bread dumpling dough, cut the stale rolls into approx. 1 - 2 cm cubes and pour the warm milk over them. Add the eggs and stir. Then sweat the finely chopped onion with the ham cubes in a little butter until the onions are translucent and add the parsley.
- Pour the whole thing over the roll cubes, stir again, season with freshly ground pepper and let stand for at least 20 minutes, mix again in between (preferably with your hands).
- For the roast, spread out part of the dough approx. 2 cm thick in a baking pan lined with baking paper, about the size of the piece of meat. Then place the Kasseler in the middle and distribute the rest of the dough on the piece so that it is well covered on all sides.
- Finally, place a grid on top of the dough with the breakfast bacon slices. Preheat the oven to 160 ° C and cook for about 2 hours, set the oven to 200 ° C about 15 minutes before the end of the cooking time.
- This fits e.g., a black beer sauce with caraway seeds or a nice roast pork sauce and braised savoy cabbage.
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