Bacon potatoes with Kasseler

Name: Bacon potatoes with Kasseler
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg detached pork chop; 12 young potatoes ((à approx. 75 g; e.g. Bio Linda); 12 discs smoked streaky bacon (about 10 g each); 150 g Carrots; 100 g Spring onions; 500 g Low-fat curd; 200 g Schmand; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2-3 TABLESPOONS Oil; 7-10 Tbsp Parsley; 7-10 Tbsp wooden skewers

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg detached pork chop
12 young potatoes ((à approx. 75 g; e.g. Bio Linda)
12 discs smoked streaky bacon (about 10 g each)
150 g Carrots
100 g Spring onions
500 g Low-fat curd
200 g Schmand
7-10 Tbsp Salt
7-10 Tbsp black pepper
2-3 TABLESPOONS Oil
7-10 Tbsp Parsley
7-10 Tbsp wooden skewers

Directions

1
Wash the meat, pat dry, place on a fat pan and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 hour. In the meantime, wash the potatoes thoroughly, bring them to the boil in a saucepan with water, cover and cook for about 20 minutes.
2
Then pour off, quench and remove the shell. Wrap potatoes with bacon. Put three potatoes on each skewer. For the quark, clean, wash and roughly grate the carrots. Clean and wash spring onions and cut into fine rings.
3
Mix the curd and sour cream. Season with salt and pepper. Stir in carrots and spring onions, except for something to garnish. Place in a small bowl and garnish with carrots and spring onions. Heat oil in a large frying pan.
4
Add the potato skewers and roast them until golden brown, turning them over. Season with salt and pepper. Remove meat from the oven and cut into thin slices. Serve the meat, potato skewers and quark in a small bowl on a platter.
5
Garnish with parsley.