Kasseler in puff pastry bacon wrapper
easy
75 mins
75 mins
Ingredients
- 3 discs (à 75 g) frozen puff pastry
- 1-1.2 kg tripped chop of Kasseler
- 7-10 Tbsp white pepper
- 7-10 Tbsp Salt
- 1 heaped tablespoon + some flour
- 5 discs Bacon
- 2 TABLESPOONS condensed milk or cream
- 300 g Carrots
- 1 (approx. 500 g) Kohlrabi
- 1 (approx. 600 g) Pointed cabbage
- 1 medium onion
- 1 TABLESPOON Oil
- 1 TEASPOON Vegetable broth
- 1 tablespoon (20 g) Butter
- 1 collar Parsley
- 3 tablespoons (75 g) Fresh cream
Directions
- 1
Defrost the dough. Wash the meat, pat dry and rub with pepper. Place the slices of dough on top of each other and roll out to a rectangle (approx. 12 x 25 cm) on a little flour. Cut into approx. 6 strips (each approx. 2 cm wide)
- 2
Place the strips of dough and bacon alternately, slightly overlapping, on the pork loin, pressing the ends of the dough underneath. Spread the dough with condensed milk. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for approx. 1 hour. Cover after approx. 40 minutes if necessary.
- 3
Peel or clean and wash the vegetables. Cut carrots into slices, kohlrabi into slices, pointed cabbage into wide strips. Peel onion, dice coarsely, fry in hot oil. Steam vegetables briefly. Season with salt and pepper. Add about 1/2 l water and stock. Bring to the boil, cover and cook for about 10 minutes. Drain, catch the vegetable water
- 4
Heat the butter and sauté 1 tbsp. flour in it. Deglaze vegetable water. Bring to the boil and simmer for about 5 minutes. Wash parsley and chop finely except for a little bit. Stir crème fraiche into the sauce, season to taste. Cut open the cured pork loin. Serve everything. Garnish with the rest of the parsley. Serve with boiled potatoes
- 5
Drink: white wine or beer
Nutrition Facts
590 kcal
23 g
35 g
42 g
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