Kasseler in puff pastry with pineapple-sour cabbage

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Peel onions and lard 1 onion with cloves and 1 bay leaf. Wash and peel the carrot and cut it into pieces. Bring the larded onion, carrot and peppercorns to the boil with 1 1/2 - 2 litres of water. Put the smoked pork loin in and simmer at low to medium heat for about 45 minutes. Remove the smoked pork from the stock, drain well and let it cool down. Meanwhile wash, peel and roughly cut the potatoes into pieces. Cover potatoes with cold water. Place the puff pastry sheets next to each other and defrost. Wash herbs, dab dry and chop except for something to garnish.

2. 2

   Crumble toast finely in the universal chopper. Mix bread, herbs and 1 egg and season with salt and pepper. Slightly moisten 5 puff pastry sheets with cold water, place them on top of each other and roll out to a square (approx. 35 x 35 cm). Sprinkle one side of the dough with breadcrumbs along the length of the pork loin. Spread the herb mixture over the meat and press down well. Place the smoked pork loin on the breadcrumbs and fold into the dough. Separate the rest of the egg. Brush the edges of the dough with egg white and press down well. Place the cured pork on a baking tray lined with baking paper with the seam side down. Roll the rest of the sheet slightly flatter and cut out blossoms and leaves as desired. Brush some of the flowers with egg white and stick them on the Kasselerbraten. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 30 minutes. Cook potatoes in little boiling salted water for about 20 minutes. Chop the remaining onions coarsely. Heat 20 g fat in a pan and sauté the onions in it. Add the sauerkraut and braise well. Drain the pineapple and collect the juice. Cut the rings into pieces.

3. 3

   Brush some of the flowers with egg white and stick them on the Kasselerbraten. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 30 minutes. Cook potatoes in little boiling salted water for about 20 minutes. Chop the remaining onions coarsely. Heat 20 g fat in a pan and sauté the onions in it. Add the sauerkraut and braise well. Drain the pineapple and collect the juice. Cut the rings into pieces. Add the pineapple juice and pieces to the sauerkraut and pour in 3/8 litres of smoked pork stock. Add 1 bay leaf to the sauerkraut and braise for 10-15 minutes. Warm milk, drain potatoes and mash with hot milk and remaining fat. Season puree with salt and nutmeg. Mix egg yolk and cream and brush the rest of the flowers and leaves with it. Spread the pork loin with egg yolk about 8 minutes before the end of the baking time and spread the flowers around it. Bake and let it rest for about 5 minutes. Season sauerkraut with salt and pepper. Arrange cabbage and puree in a bowl and garnish with parsley. Cut open the smoked pork loin and decorate with puff pastry blossoms, leaves and laurel as desired

4. 4

   Add 1 bay leaf to the sauerkraut and braise for 10-15 minutes. Warm milk, drain potatoes and mash with hot milk and remaining fat. Season puree with salt and nutmeg. Mix egg yolk and cream and brush the rest of the flowers and leaves with it. Spread the pork loin with egg yolk about 8 minutes before the end of the baking time and spread the flowers around it. Bake and let it rest for about 5 minutes. Season sauerkraut with salt and pepper. Arrange cabbage and puree in a bowl and garnish with parsley. Cut open the smoked pork loin and decorate with puff pastry blossoms, leaves and laurel as desired

Nutrition Facts

KCAL
920 kcal

CARBS
74 g

FATS
41 g

PROTEINS
60 g