Kasseler with pineapple-sour cabbage
easy
75 mins
75 mins
Ingredients
- 750 g detached pork chop
- 1 collar Parsley
- 2 TABLESPOONS Honey
- 2 TABLESPOONS coarse-grained mustard
- 1 Onion
- 1 jar(s) (446 ml; extract weight: 260 g) Pineapple Rings
- 20 g clarified butter
- 1 jar(s) (850 ml; drained weight: 710 g) Sauerkraut
- 1 TABLESPOON Juniper berries
- 7-10 Tbsp Salt
- 1/4 l Milk
- 1 pack of Mashed Potatoes
- baking paper
- 7-10 Tbsp Aluminium foil
Directions
- 1
Dab meat dry and roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 20 minutes. Wash parsley, dab dry and chop. Mix honey, mustard and parsley.
- 2
Brush the roast with it and cook for another 25-35 minutes. Peel and finely dice the onion. Drain the pineapple and collect the juice. Cut pineapple rings into pieces. Fry onion in hot clarified butter.
- 3
Add the sauerkraut, pineapple and juniper berries. Pour in pineapple juice and 100 ml water. Let it braise for about 30 minutes. Season with salt. In the meantime boil up 1/4 litre water and salt for the duchess potatoes.
- 4
Remove the pot from the heat and add the milk. Stir in the purée flakes. Stir again after 1 minute. Pour the puree into a piping bag with a star-shaped spout and spray as tuffs onto a baking tray lined with baking paper.
- 5
Take the roast out of the oven and let it rest for about 15 minutes wrapped in aluminium foil. Bake the Duchess potatoes in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 10 minutes until golden brown. Arrange roast with sauerkraut and potato crown on a plate.
Nutrition Facts
560 kcal
46 g
9 g
48 g
More Delicious Recipes
