Kasseler in Bread Dough
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g bakin mix for farmer`s bread
- 800 g smoked pork, boneless
- 1 tablespoon mustard
- 1 egg (s)
- pepper
Print Recipe
Pin Recipe Instructions
- Prepare the bread dough according to the instructions on the packet and let it rise.
- Mix the mustard with a little pepper, brush the smoked pork with mustard.
- Roll out the dough and place the Kasseler on top of the dough. Separate the egg and coat the edges of the pastry with the egg white.
- Wrap the dough around the smoked pork and press it down, the side of the lid should then be on the bottom so that it doesn`t rise again. Let it rise again for about 15 minutes.
- Make a hole in the top of the dough, possibly hold it open with aluminum foil (like a chimney) so that the water vapor can escape.
- Whisk the egg yolks and brush the dough with it.
- Bake in a preheated oven at 200 degrees (gas mark 3) for about 45-50 minutes.
- There is also potato salad or pasta salad.
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