Kasseler with Mustard – Cheese – Crust
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg smoked pork, boneless
- 3 slices toast
- 75 g cheese (Gouda), medium-aed
- 1 tablespoon mustard, medium hot
- 100 g whipped cream
- 20 g flour
- 1 tablespoon milk
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Place the smoked pork roast on the drip pan of the oven and roast in the preheated oven (200 ° electric stove, gas stove level 3) for about 1 hour. After 30 minutes of cooking, add 1/8 liter of water.
- For the crust, crumble the toast and grate the cheese. Mix both with milk and mustard to a smooth mass. Brush the smoked pork roast with it and fry for another 15 minutes.
- Take the meat out of the oven and let it rest for a while. Then cut into even slices.
- Deglaze the meat stock with a little hot water and pour through a sieve. Fill up to 1/4 l with water and bring to the boil in a saucepan. Mix the cream and flour until smooth. Thicken the sauce with it, bring to the boil and season with salt and pepper.
- Herb dumplings (potato dumplings kneaded half and half with fresh herbs) and cauliflower or broccoli go well with it.
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