Summary

Ingredients

• 900 g smoked pork, (salmon)
• salt and pepper
• 400 ml white wine, (dry)
• 3 carnation (s)
• 3 juniper berries
• 250 g corn rits
• 100 g cream cheese, (natural)
• 1 liter vegetable stock (e.g. from stock cubes)
• 500 g Brussels sprouts
• 1 large carrot
• 1 stick celery
• 3 tablespoon oil, (safflower oil)
• 100 ml sour cream
• 1 onion (s)
• 75 g bacon, (thin strips)
• some sauce thickener, dark

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Instructions

1. Put the smoked pork with salt, pepper, cloves, juniper berries and the white wine in a saucepan and cook closed for approx. 40 minutes over medium heat.
2. In the meantime, bring the vegetable stock to the boil for the polenta and then add the corn while stirring. Then cook over low heat in a closed saucepan. Finally stir in the cream cheese.
3. During the time when smoked pork and polenta are cooking, prepare the Brussels sprouts (clean and wash) and then cook them with half a cup of water for about 15 minutes (put the lid on!) They are also seasoned with salt and pepper.
4. Now wash the celery and carrots. Cut the celery into fine strips and dice the carrot. Remove smoked pork from the pot and cut into slices (about 1.5 cm). Set aside 250 ml of the meat stock for the sauce.
5. Now peel the onion and cut into wedges. Cut the bacon into 4cm pieces and fry both in hot oil (1El). Pour the bacon and onion mixture over the finished Brussels sprouts.
6. Heat the last 2 tablespoons of oil in a pan and fry the Kassel slices on both sides. Finally add the diced carrots and celery slices and fry briefly. Now keep meat warm.
7. Bring the 250ml stock to the boil, thicken with the sauce thickener, stir in the sour cream and season with salt and pepper.