First you take the Kasseler and pepper it on each side, as strong as you want it to be. Then you take a pot in which this Kasselerstück fits comfortably. With a little oil you fry the Kasseler on each side so that it is a little brown.
Meanwhile, peel an onion, cut it in half and add it to the smoked pork so that it turns a little brown as well. When you are of the opinion that it is browned enough, you fill the pot with about half of the Kasseler water. Close the lid and let it simmer for about 1 - 1 1/2 hours. Stir every now and then or turn the Kasseler.
When the time is up, you can do the fork test. You poke the flesh. If the Kasseler slowly falls back off the fork, the meat is done.
When the meal is ready, the sauce is tried. When it is strong enough, it can either be left as it is or thickened a little. If it doesn`t have the taste you want, add a little salt, pepper or mustard or broth. But always season to taste.
Almost anything can be served with this dish. Starting with potatoes, croquettes and french fries to vegetables (asparagus, Brussels sprouts).
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