Kasseler in bread dough with colourful vegetable filling
easy
120 mins
120 mins
Ingredients
- 1.2 kg detached pork chop
- 1 cube (42 g) fresh yeast
- 1/2 package (500 g) Baking mix for "crusty bread" (rye mixed bread)
- 1 package (300 g) frozen vegetables from the Balkans
- 7-10 Tbsp Salt
- 500 g Veal sausage meat
- 2 TABLESPOONS Breadcrumbs
- 4 TABLESPOONS Pumpkin seeds
- 2 TABLESPOONS Sunflower seeds and sesame seeds
- 1 glass (300 ml) Exotic Relish
- 150 g Fresh cream
- 1 (250 ml) Bottle of Hot-Chili-Sauce
- 1/2 bunch Parsley
- 7-10 Tbsp Flour
Directions
- 1
Wash the meat. Cover with water and simmer for about 45 minutes. In the meantime dissolve yeast in 350 ml warm water. Add the baking mixture and work through with the dough hooks of the hand mixer for approx. 3 minutes on the highest setting. Form the dough into a ball on a floured work surface.
- 2
Cover with a cloth and leave to rise in a warm place for about 30 minutes. Cook the Balkan vegetables in some boiling salted water for 6 minutes, then drain well. Mix with sausage meat and breadcrumbs. Let the meat cool down. Knead dough on a floured work surface with half pumpkin and half sunflower seeds and sesame seeds. Then roll out to a plate of 30x50 cm. Spread the sausage meat mixture on top. Wrap meat in it. Brush with a little water. Sprinkle the surface of the dough with the remaining seeds.
- 3
Then roll out to a plate of 30x50 cm. Spread the sausage meat mixture on top. Wrap meat in it. Brush with a little water. Sprinkle the surface of the dough with the remaining seeds. Bake on a floured baking tray in a preheated oven (electric: 200 °C/ gas: level 3) for about 45 minutes. Serve with relish refined with crème fraîche and chilli sauce sprinkled with parsley
- 4
Sticker: Torch Man
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