Kasseler – Beer Jelly
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 4 hrs 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g smoked pork, cooked, cold
- 12 small gherkins
- 250 ml meat broth
- 250 ml wheat beer, (Hefeweizen)
- 0.5 ½ onion (s)
- 3 large bay leaves
- 6 grains allspice
- 1 tablespoon apple cider vinegar
- 6 sheets gelatin
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the smoked pork into 9 or 12 slices and place on 3 plates.
- Place the fan-cut gherkins on top (garnish).
- First place the bay leaves, the allspice grains and the halved onion in the meat stock and bring to the boil, simmer for approx. 5 to 10 minutes. Remove the grains, etc. with a sieve ladle, pour in the apple cider vinegar and wheat beer, bring to the boil very briefly.
- In the meantime, soak the leaf gelatine briefly in cold water, remove it and add it to the hot meat / beer broth; Dissolve while stirring constantly. Skim off any foam that may have formed and then pour the brew into / on the plates. Then put the whole thing in a refrigerator for about 4 hours.
- If you like, you can add salt and pepper when serving.
- Fried potatoes go well with it.
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