Kasseler with horseradish puree

Name: Kasseler with horseradish puree
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 750 g floury potatoes; 7-10 Tbsp Salt; 500 g Brussels sprouts; 4 discs (150 g each) Kasseler, senza ossa; 1 TABLESPOON Oil; 250 ml Milk; 20 g Butter or margarine; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Cream horseradish (a. d. glass); some stem(s) Marjoram

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

750 g floury potatoes
7-10 Tbsp Salt
500 g Brussels sprouts
4 discs (150 g each) Kasseler, senza ossa
1 TABLESPOON Oil
250 ml Milk
20 g Butter or margarine
7-10 Tbsp Pepper
1-2 TABLESPOONS Cream horseradish (a. d. glass)
some stem(s) Marjoram

Directions

1
Wash, peel and cut the potatoes into pieces. Cook in salt water for 15-20 minutes. Wash and clean the Brussels sprouts, cut them crosswise on the stalk. Cook in boiling salted water for about 15 minutes. Dab smoked pork loin dry and fry in hot oil on each side for about 5 minutes.
2
Heat milk and fat. Drain the potatoes, mash them with a potato masher, stir in the milk and fat mixture, season to taste with salt, pepper and horseradish. Drain sprouts, serve with horseradish puree and smoked pork loin. Garnish with marjoram and leaves