Kasseler with Brussels sprouts puree

Name: Kasseler with Brussels sprouts puree
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 750 g Potatoes; 500 g Brussels sprouts; 7-10 Tbsp Salt; 300 ml Milk; 50 g Butter; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 8 detached pork chop ( (à approx. 100 g; without fillet); 2 Onions; 2 TEASPOONS Oil; 1-2 TEASPOONS Roast stock for short roasts; 50 g Whipped cream; 7-10 Tbsp Thyme; 1-2 TEASPOONS medium hot mustard; 1 TABLESPOON dark sauce thickener; 7-10 Tbsp Thyme

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

750 g Potatoes
500 g Brussels sprouts
7-10 Tbsp Salt
300 ml Milk
50 g Butter
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
8 detached pork chop ( (à approx. 100 g; without fillet)
2 Onions
2 TEASPOONS Oil
1-2 TEASPOONS Roast stock for short roasts
50 g Whipped cream
7-10 Tbsp Thyme
1-2 TEASPOONS medium hot mustard
1 TABLESPOON dark sauce thickener
7-10 Tbsp Thyme

Directions

1
Peel, wash and quarter the potatoes. Clean and wash the Brussels sprouts and cut the stalk into wedges. Cook cabbage and potatoes in boiling salted water for about 20 minutes, then drain.
2
Add milk and butter and mash. Season to taste with salt, pepper and nutmeg. Meanwhile, wash the cured pork loin and pat dry. Peel onions and cut into rings. Heat 1 teaspoon of oil in a large pan.
3
Fry the onions in it until golden brown and take them out. Add 1 teaspoon of oil to the frying fat. Fry the smoked pork on each side for about 3 minutes. Season with pepper and take out. Deglaze the meat with 250 ml water, bring to the boil and stir in the stock.
4
Refine with cream. Season with salt, pepper, thyme and mustard. Stir in the sauce thickener, bring to the boil again. Arrange on plates garnished with thyme.