Kasseler from Römertopf

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	2 hrs
Total Time	2 hrs 30 mins
Course	Main Course
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Soak the Roman pot for 30 minutes. Meanwhile, cut the tomatoes in half, cut the cucumber into eighths and wash the meat and pat dry. Pluck the cabbage into the Roman pot, add the mustard seeds, bay leaves and juniper berries and place the meat in the middle.
Using a sharp filleting knife, make small cracks in the meat and lard the cloves. Position the tomatoes and cucumbers.
Put the lid on the Römertopf and put top and bottom heat in the non-preheated oven at 225 ° C and cook for 1.5 hours.
Remove the lid and brown the Kasseler for 10-15 minutes at 225 ° C.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.