Kasseler on pineapple herb

Name: Kasseler on pineapple herb
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 can(s) (236 ml) Pineapple rings; 800 g Sauerkraut; 3 Allspice seeds; 1 small bay leaf; 7-10 Tbsp pepper, possibly salt; 1/2 bunch Parsley; 50 cm roasting hose (normal width)

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 can(s) (236 ml) Pineapple rings
800 g Sauerkraut
3 Allspice seeds
1 small bay leaf
7-10 Tbsp pepper, possibly salt
1/2 bunch Parsley
50 cm roasting hose (normal width)

Directions

1
Drain the pineapple and collect the juice. Cut the rings into pieces. Mix with sauerkraut, 2 tablespoons pineapple juice, allspice and bay leaf. Pour into the wide open roasting tube (welding seam facing upwards)
2
Wash the cured pork, dab dry. Season with pepper and place on the cabbage. Close the roasting tube and cut in at the welding seam about 1 cm
3
Place in the middle of the rack and bake in the preheated oven (electric range: 200 °C/circulating air: 175 °C/gas: level 3) on the lowest rack for 40-45 minutes. (Important: The tube must not touch the oven walls).
4
Wash and chop the parsley. Take the cured pork loin out of the frying pan and cut it open. Season the pineapple herb to taste. Arrange with the cured pork loin and sprinkle with parsley. Serve with mashed potatoes