Summary

Ingredients

• g 1,000 Kasseler cutlet in one piece, raw, boneless
• 2 onions)
• 4 apples
• 1 tablespoon oil
• 0.25 liter ¼ cider, dry, alternatively dry white wine or apple juice
• 0.25 liter ¼ meat broth
• cinnamon
• Clove powder
• pepper
• thyme
• 2 teaspoons honey
• Tabasco, to taste
• 3 tablespoon crème fraîche
• butter
• possibly calvados, to taste

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Instructions

1. Preheat the oven to 175 degrees.
2. Peel the onions and two apples, cut into large pieces. Heat the oil in a roasting pan. Fry the smoked pork on all sides, add the onion and apple pieces, sauté. Deglaze with a dash of cider and broth each. Add spices. Cook in the closed roasting pan in the oven for 60 minutes, basting in between, adding cider and broth if necessary.
3. Mix the honey with Tabasco to taste (be careful!), Brush the meat. Cook uncovered for another 15 minutes.
4. Keep the meat warm, strain the meat stock, pour in the rest of the cider and stock, if necessary let it boil down a little or thicken with flour butter. Add crème fraîche, season with salt, pepper and possibly calvados and tabasco. Be careful with salt, the Kasseler is sometimes quite salty and gives off in the meat stock.
5. In the meantime, peel the remaining two apples, cut out the core and cut the pulp into rings. Dust with a little cinnamon and very little clove powder, fry in the heated butter until brown.
6. Serve the roast with the apple slices covered. Serve the sauce separately.