Kasseler in crusty bread
easy
135 mins
135 mins
Ingredients
- 1-2 carrots, 1 onion
- 1.5-1.7 kg triggered
- 7-10 Tbsp Kasseler cutlet
- 2 bay leaves, 2-3 cloves, 1 tsp peppercorns
- 1/2 cube yeast, 1/4 l wheat beer
- 1/2 (500 g) Baking mix for crusty bread, some flour
- 2-3 TABLESPOONS Milk
- 1-2 Spring onions
- 1 apple, 1 tablespoon lemon juice
- 200 g Whipped cream
- 4 TABLESPOONS ger. Horseradish (glass)
- 7-10 Tbsp salt, white pepper
- 7-10 Tbsp salad, parsley and
- 7-10 Tbsp Apple slices
Directions
- 1
Peel, wash and chop the carrots. Onion peel, halve. Boil up both with smoked pork and spices in approx. 3 l water. Cover and simmer for about 40 minutes. Then take out, cool down
- 2
Dissolve yeast in 100 ml lukewarm water, stir in beer. Add baking mixture and knead until smooth. Cover and leave to rise in a warm place for approx. 30 minutes
- 3
Roll out about 2/3 of the dough into a rectangle on some flour. Whip the cured pork in it. Brush the edges with water and press on. Place them with the seam facing down on a baking tray lined with baking paper. Form 3 thin strands from the rest of the dough and braid into a plait. Brush the surface of the bread with water, place the plait on top and press it on. Cover and leave to rise for a further 30 minutes.
- 4
Spread bread with milk. Bake in the hot oven on the 2nd rack from below (electric oven: 225 °C/circulating air: 200 °C/gas: level 4) for approx. 15 minutes. Then bake at 200 °C (fan oven: 175 °C/gas: level 3) for another 20-25 minutes. Take out and let rest for about 15 minutes
- 5
Clean and wash spring onions and cut into fine rings. Wash the apple, remove seeds and grate coarsely. Sprinkle with lemon juice. Whip cream until half stiff. Fold in horseradish, apple and onions, season to taste. Arrange everything and garnish
Nutrition Facts
660 kcal
50 g
26 g
52 g
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