Summary

Ingredients

• 20 g porcini mushrooms, dried
• 2 onions)
• 400 g potato (s)
• 200 g carrot (s)
• 800 g Brussels sprouts
• 300 g tomato (s)
• 1 tablespoon clarified butter
• 800 g Kasseler
• salt and pepper
• 2 tablespoon parsley, chopped

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Instructions

1. Soak the mushrooms. Peel and finely chop the onions. Peel, wash and dice the potatoes. Rinse and grate the carrots. Trim and wash Brussels sprouts, cut into the stalk base. Scald tomatoes, peel, core, quarter.
2. Heat clarified butter. Rinse off the smoked pork, pat dry and fry in it. Add onions and potatoes, sauté. Add the mushrooms with the soaking water, cook for approx. 15 minutes. Fold in the carrots and Brussels sprouts and simmer for another 15 minutes.
3. Lift out the meat with a slotted spoon, detach it from the bone, cut into pieces. Return to the stew with the tomatoes, simmer for 5 minutes.
4. Season the stew with salt and pepper to taste. Serve sprinkled with parsley.