Kasseler with green sauce and vegetables
easy
60 mins
60 mins
Ingredients
- 500 g triggered casseler
- 1/4 l Milk
- 1 (20 g) accumulated Tbsp
- 7-10 Tbsp + 3-4 tablespoons flour for turning
- 1 tablespoon (20 g) Butter
- 1 kg white asparagus
- 250 g young carrots
- 150 g mangetout or
- 200 g frozen peas
- 7-10 Tbsp salt, sugar, pepper
- 2 eggs , 2-3 tablespoons oil (size M)
- 1 collar mixed herbs (e.g. for "green sauce"; or 1/2 bunch each of parsley, dill,
- 7-10 Tbsp Chives and chervil
- 100 g Whipped cream
Directions
- 1
Cut the cured pork into 4-6 slices. Place in a flat dish and pour milk over it. Cover and leave to stand for about 4 hours. Knead 1 heaped tablespoon of flour and butter, chill
- 2
Wash the asparagus, peel and cut off the woody ends. Clean and wash the carrots and mangetouts. Cut carrots into slices
- 3
Cook the asparagus in 1-1 1/2 l boiling water with some salt and sugar for about 20 minutes. Add the carrots after about 10 sugar snap peas after about 15 minutes and cook
- 4
Beat the eggs. Dab the cured pork loin dry and turn it in the egg and flour one after the other. Repeat this procedure once again. Then fry in hot oil for 5-6 minutes on each side until golden brown
- 5
Drain vegetables and keep warm. Measure out about 400 ml stock and bring to the boil. To thicken, dissolve the cold flour butter in flakes bit by bit while stirring. Simmer the sauce for about 5 minutes
- 6
Wash the herbs and chop finely. Whip cream until almost stiff. Add cream and herbs to the sauce. Season with salt and pepper. Arrange vegetables, sausage and sauce. Served with: new potatoes
Nutrition Facts
570 kcal
30 g
31 g
39 g
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