Kasseler gratinated with bacon-mett-cream topping

Name: Kasseler gratinated with bacon-mett-cream topping
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 2 medium-sized onions; 4-5 Stem(s) Thyme; 3-4 Tbsp Oil; 4-6 discs Bacon; 4 thick slices of released pork chop (approx. 150 g each); 1 can(s) (425 ml) Tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g Pork sausage; 75–100 g grated, medieval Gouda cheese; 125 g Whipped cream

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

2 medium-sized onions
4-5 Stem(s) Thyme
3-4 Tbsp Oil
4-6 discs Bacon
4 thick slices of released pork chop (approx. 150 g each)
1 can(s) (425 ml) Tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g Pork sausage
75–100 g grated, medieval Gouda cheese
125 g Whipped cream

Directions

1
Onions peel and roughly chop. Wash the thyme, shake dry and pluck off the leaves, except for a little to garnish. Heat 1-2 tablespoons of oil in a frying pan, leave the bacon crisp and remove. Place the smoked pork in the hot pan and fry briefly while turning. Remove and place in an ovenproof dish
2
Put the tomatoes in the hot pan, mash them coarsely with a spatula and bring to the boil. Add thyme leaves, season with salt and pepper and simmer for about 5 minutes
3
Heat 2 tablespoons of oil in a second pan. Fry the onions and minced meat in flakes, turning them over. Season with pepper and spread on the slices of sausage together with the bacon. Spread tomato sauce over them, sprinkle thickly with cheese and finally pour cream over them. Cover and braise in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 1/2 hours. After about half of this time, remove the lid and braise until the cheese and sausage fat crust is golden brown and crispy. Sprinkle with remaining thyme and garnish