Kasseler cutlet with summer vegetables

Name: Kasseler cutlet with summer vegetables
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg tripped chop of Kasseler; 7-10 Tbsp Pepper; 750 g new potatoes; 500 g Carrots; 1 (approx. 250 g) Courgette; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 2-3 stem(s) Marjoram; 4 TABLESPOONS liquid honey; 1-2 TABLESPOONS White wine vinegar; 7-10 Tbsp Herbs

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg tripped chop of Kasseler
7-10 Tbsp Pepper
750 g new potatoes
500 g Carrots
1 (approx. 250 g) Courgette
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
2-3 stem(s) Marjoram
4 TABLESPOONS liquid honey
1-2 TABLESPOONS White wine vinegar
7-10 Tbsp Herbs

Directions

1
Wash the cured pork loin and pat dry. Season with pepper. Place on a fat pan of the oven. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 hour.
2
Pour on approx. 1/8 litre of water. Peel, wash and slice the potatoes. Clean or peel the vegetables and cut them into slices. Spread the potatoes and vegetables around the meat approx. 30 minutes before the end of the frying time.
3
Sprinkle with oil and fry briefly. Season with salt and pepper. Gradually add 1/4-3/8 litres of water. Wash and chop the marjoram. Mix honey, vinegar and marjoram. Brush the pork loin with the marjoram about 10 minutes before the end of the frying time.
4
Season potatoes and vegetables with salt and pepper. Arrange the sausage and vegetables. Garnish with herbs.