Kasseler with Frankfurt sauce

Name: Kasseler with Frankfurt sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Bay leaves; 6-8 Allspice seeds; 6-8 white peppercorns; 1 piece(s) Kasselerkotelett (boneless, approx. 750 g); 250 g Salad mayonnaise (50 % fat); 150 g Whole milk yoghurt; 2 TABLESPOONS Lemon juice; 2 TEASPOONS medium hot mustard; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar for Frankfurt sauce (sorrel, parsley, dill, chives, borage, chervil, tarragon); 1 (approx. 575 g) Broccoli; 1 collar (approx. 400 g) Carrots; 7-10 Tbsp chopped egg, pepper, chervil and dill

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Bay leaves
6-8 Allspice seeds
6-8 white peppercorns
1 piece(s) Kasselerkotelett (boneless, approx. 750 g)
250 g Salad mayonnaise (50 % fat)
150 g Whole milk yoghurt
2 TABLESPOONS Lemon juice
2 TEASPOONS medium hot mustard
7-10 Tbsp Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar for Frankfurt sauce (sorrel, parsley, dill, chives, borage, chervil, tarragon)
1 (approx. 575 g) Broccoli
1 collar (approx. 400 g) Carrots
7-10 Tbsp chopped egg, pepper, chervil and dill

Directions

1
Bring plenty of water, bay leaf, allspice and peppercorns to the boil. Put the meat in and cook over a low heat for about 45 minutes. In the meantime, mix mayonnaise, yoghurt, lemon juice and mustard. Season to taste with sugar, salt and pepper. Wash the herbs, dab dry, pluck the leaves from the stalk and chop finely. Stir into the sauce.
2
Clean and wash the broccoli and divide into small florets. Clean the carrots, leaving some of the greenery to stand, peel and wash. Cook broccoli and carrots in boiling salted water for 10-12 minutes. Remove the meat from the water, let it rest for a while and cut it into thin slices. Arrange meat, vegetables and some sauce on a plate and serve sprinkled with chopped egg, pepper, chervil and dill as desired. Add the rest of the sauce extra