Summary

Ingredients

• 1 kg smoked pork (salmon meat), boneless
• 100 ml champagne vinegar (white wine)
• 1 teaspoon peppercorns, black
• 1 teaspoon mustard seeds, yellow, to taste
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 bay leaves
• Take 300 g onion (s), one more rather than less
• 1 liter water

Print Recipe Pin Recipe

Instructions

1. This version of the North German pickled onion meat is leaner than the usual one with pork belly.
2. Place the smoked pork chops in a soup pot and cover with water. Add white wine vinegar, black peppercorns, bay leaves, sugar and salt. Put a lid on and let it boil briefly. Then stop boiling and let it stand for 30 minutes.
3. During this, peel the onions and cut or slice them into very fine slices.
4. Lift the meat out of the broth with a slotted spoon and drain well. Put the onions in a quarter of a liter of the hot stock passed through a sieve and let it steep for 10 minutes without heat. Also lift out with the slotted spoon.
5. If necessary, add a little salt to the meat and onion broth, depending on how salty the smoked pork was and set aside for later.
6. Cut smoked pork with a sharp knife or an all-purpose slicer into as fine slices as possible. Place a layer of smoked pork in a large baking dish on top of a layer of onion slices. Place the smoked pork and onion slices alternately on top again until all the ingredients are used up. Finally, baste the Kasseler onion meat with the meat and onion stock that was set aside and has cooled down in the meantime until the meat is covered. Cover the baking dish with cling film and let the smoked onion meat stand in the refrigerator for 2-3 days until serving.
7. A complete meal with fried potatoes and salad. But also tastes very good with a hearty wholemeal butter bread. Great for a cold buffet.