Kasseler in herb stock

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Boil up about 1 1/2 litres of water in a large pot. Rinse meat and fresh herbs briefly. Pluck herb leaves from the stems. Add meat, herbs and bay leaves to the boiling water (the meat must be completely covered with the brew).

2. 2

   Cover the cured pork and let it simmer for 45 minutes at low heat. The herb stock must not boil any more! In the meantime, peel and wash the potatoes. Heat the oil in a large frying pan and fry the potatoes for 20-25 minutes, turning them frequently until golden brown.

3. 3

   Season lightly with salt and strongly with pepper. Clean and wash the beans, cut them into bite-sized pieces and cook in boiling salted water with the savory for 12-15 minutes. Scald, skin and halve the tomatoes.

4. 4

   Remove the seeds and dice the pulp. Drain the beans and swing them in the fat. Add the diced tomatoes and season the vegetables with salt and pepper. Remove the meat and let it rest for five minutes.

5. 5

   Cut it open and pour some herb stock on a plate. Serve with potatoes and beans. Garnish with the herb bouquet.