Gratinated smoked pork and paprika strips with mashed potatoes

Name: Gratinated smoked pork and paprika strips with mashed potatoes
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 discs (à approx. 125 g) released Kasselerrücken; 1 small red, yellow and green peppers; 1/4 collar Chives; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Rose peppers; 150 g Butter cheese; 2 packs Mashed potatoes complete with milk; 1-2 TABLESPOONS Butter; 7-10 Tbsp grated nutmeg

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 discs (à approx. 125 g) released Kasselerrücken
1 small red, yellow and green peppers
1/4 collar Chives
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Rose peppers
150 g Butter cheese
2 packs Mashed potatoes complete with milk
1-2 TABLESPOONS Butter
7-10 Tbsp grated nutmeg

Directions

1
Cut the smoked pork loin into strips. Halve the peppers, clean and cut into pieces. Wash chives, shake dry and cut into small rolls. Heat oil in a pan. Sauté the meat and pepper pieces in it for 3-4 minutes.
2
Season to taste with salt, pepper and paprika and place in a small casserole dish. Grate cheese and sprinkle over the Kasseler-Mix. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 5 minutes.
3
Meanwhile boil 1 litre of water and about 1 teaspoon of salt. Remove water from the stove and stir in the puree powder. Add butter and chives and season to taste with a little nutmeg. Serve the puree with the gratinated pork loin.