Kasseler with Frankfurt green sauce
easy
105 mins
105 mins
Ingredients
- 1 medium onion
- 2 Bay leaves
- 6 Cloves
- 8 white peppercorns
- 750 g detached pork chop
- 250 g Salad cream with yoghurt
- 150 g Whole milk yoghurt
- 2 TABLESPOONS Lemon juice
- 2-3 TEASPOONS medium hot mustard
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 2 Eggs (size M)
- 1 collar Herbs for Frankfurt sauce (chives, sorrel, dill, parsley, chervil and cress)
- 300 g Carrots
- 600 g Potatoes
- 7-10 Tbsp Herbs
Directions
- 1
Boil up plenty of water, onion, bay leaf, cloves and white peppercorns. Add the meat and cook over low heat for about 45 minutes. In the meantime, mix salad cream, yoghurt, lemon juice and mustard and season with salt, pepper and sugar. Boil eggs in boiling water for about 10 minutes until hard. Quench and peel.
- 2
Finely dice egg white and egg yolk. Wash herbs and dab dry. Pluck the leaves from the stalks, chop finely and stir into the sauce with the egg cubes. Peel and wash carrots and potatoes. Cook the potatoes in salted water for about 20 minutes. Cook the carrots in lightly salted water for about 10 minutes. Remove meat from the stock and cut into slices. Arrange on a plate with carrots, potatoes and some sauce. Serve the rest of the sauce and potatoes with it.
- 3
Cook the potatoes in salted water for about 20 minutes. Cook the carrots in lightly salted water for about 10 minutes. Remove meat from the stock and cut into slices. Arrange on a plate with carrots, potatoes and some sauce. Serve the rest of the sauce and potatoes with it. Garnish with herbs
Nutrition Facts
700 kcal
33 g
42 g
48 g
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