Juicy Kasseler in spiced bread
very easy
120 mins
120 mins
Ingredients
- 1 pack of (500 g) Baking mix for country bread
- 4 Stem(s) Parsley
- 1 Stalk Thyme
- 1/2 bunch Chives
- 1 kg Kasseler salmon
- 50 g sweet mustard
- 15 g Mustard seeds
- 1/2 TEASPOON Cumin
- 200 g Shallots
- 1 Garlic clove
- 25 g Sugar
- 350 ml Red wine
- 1 TEASPOON Wine Vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Parsley
- 7-10 Tbsp Flour
- baking paper
Directions
- 1
Prepare the bread dough according to the instructions on the packet. Cover the dough with a towel and let it rest for about 30 minutes in a warm place.
- 2
Wash the herbs, dab dry. Pluck leaves of parsley and thyme from the stalks and chop finely. Cut chives into small rolls. Mix herbs and spread on a board. Dab smoked pork loin dry, rub with mustard and roll in the herbs.
- 3
Roll out bread dough rectangularly (approx. 25 x 35 cm) on a floured work surface. Place the cured pork on top, cover with bread dough and place on a baking tray lined with baking paper with the seam facing down.
- 4
Cover with a cloth and let it rest for another 15 minutes in a warm place.
- 5
Coarsely crush mustard seeds in a mortar, mix with cumin. Brush bread dough with water. Spread the spice mixture over it. In a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see
- 6
manufacturer) cook for about 1 1/2 hours.
- 7
Peel and quarter the shallots. Peel garlic, dice finely. Caramelise sugar in a pot, deglaze with red wine. Add shallots and simmer at medium heat for about 30 minutes. Season to taste with vinegar, salt and pepper.
- 8
Remove the smoked pork from the oven, cut into slices and serve with red wine shallots. Sprinkle with chopped parsley if desired.
Nutrition Facts
890 kcal
97 g
21 g
66 g
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