Let the Kasseler trigger at the butcher and leave the bones with it. Put these in a large saucepan and pour boiling water over them so that they are covered and cook for half an hour.
Then add the smoked pork and the turnips, diced into approx. 2 cm pieces. While the bones are cooking, peel the potatoes and carrots and cut into 1 cm thick slices.
After half an hour add the potatoes, carrots, cooked sausages and the tablespoon of salt to the bones. Top up with enough boiling water to cover all of the ingredients.
After another half an hour, remove the bones, pour off the cooking water and collect a good 1 liter of it. Remove the Kasseler and the cooked sausages and keep warm.
Leave the drained vegetables in the pot. Add 1 teaspoon each of pepper and nutmeg. Mash with the potato masher until the desired consistency is achieved, always adding some of the collected cooking water.
Tip: To protect yourself from scalding your hand while stamping, wrap it in a wet towel.
After completion, cut the pork loin into 1 cm thick slices, put it back in the beet stew along with the cooked sausage and keep covered on low heat until ready to serve. Season to taste
At the Schlei you can eat medium-heavy or coarse sweet mustard with it. Further pickled beetroot. There is also a cold beer.
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