Kasseler
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg smoked pork (comb or neck)
- 4 large onion (s)
- 2 tablespoon margarine or clarified butter
- 1 ½ liters water
- salt and pepper
- Sauce thickener, darker
Print Recipe
Pin Recipe Instructions
- First cut the onions into large cubes. Melt the margarine or clarified butter in a large saucepan and fry the smoked pork loin vigorously on all sides. Then take the Kasseler out of the pot and set it aside on a plate.
- Now put the onions in the pot and let them brown. When the onions are lightly browned, put the smoked pork back in the pan and add the water - about enough to cover 2/3 of the meat. Bring to the boil and stew in a closed saucepan over medium heat for about 60 minutes.
- Season to taste in between and season with salt if necessary, as the salt content of the Kassler is always different. When the braising time is over, season to taste again and season with salt and pepper.
- Take out the smoked pork and cut into slices. Thicken the liquid with the sauce thickener and put the Kassel slices back into the sauce. Boiled potatoes or pasta are served with it.
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