Kasseler with chive sauce

Name: Kasseler with chive sauce
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Ingredients: 3 medium-sized onions; 3 Carrots; 2 kg released pork chop (piece); 2–3 Bay leaves; 1 TABLESPOON black peppercorns; 6–8 Eggs; 250 g Fresh cream; 150 g Whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Chives

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 8

3 medium-sized onions
3 Carrots
2 kg released pork chop (piece)
2–3 Bay leaves
1 TABLESPOON black peppercorns
6–8 Eggs
250 g Fresh cream
150 g Whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Chives

Directions

1
Onions peel and quarter. Peel, wash and cut carrots into pieces. Wash the meat. Boil 2-3 l water with bay leaf and peppercorns. Simmer covered carrots, onions and meat for about 45 minutes (the meat should be covered with water).
2
Leave the meat to cool in the stock.
3
Hard boil eggs. Quench, peel and let them cool down. Mix crème fraîche and yoghurt. Season with salt and pepper. Wash and chop the chives. Chop the eggs. Stir in both.
4
Season the sauce.
5
Remove meat from the stock and cut into slices. Arrange on a plate with some chive sauce. Add the rest of the sauce separately.