Summary

Ingredients

• 1 kg Kasseler (neck) or a Kasseler roll roast
• 5 tablespoon vegetable oil
• 2 medium onion (s), finely chopped
• 0.5 liter ½ red wine (mulled wine)
• 100 g chestnut (s), cooked
• 50 g almond (s) (almond flakes)
• 50 g raisins
• 1 apple (preferably Braeburn)
• 2 teaspoons sugar
• salt and pepper
• Jam (orange), approx. 1 teaspoon

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Instructions

1. Sear the Kasseler on all sides in the hot vegetable oil. Then add the finely chopped onions. Peel and core the apple and add it to the saucepan as well. Deglaze with half of the mulled wine and set the temperature to a low level.
2. Now stew the roast in a closed pot and add the remaining mulled wine to the loss of liquid. Mash the boiled chestnuts with a fork and add them to the pot along with the remaining ingredients after half an hour.
3. After an hour the house smells like Christmas and the Christmas market and you can take the meat out of the brew. Purée the brew extensively with a hand blender. Because of the chestnuts, the finished sauce no longer needs to be thickened, but it should be seasoned. Add a little sugar, salt and pepper and - if you like - add a teaspoon of orange jam.
4. I recommend bacon or bread dumplings and vegetables as desired. A nice sauerkraut also tastes very good.