Kasseler with remoulade

Name: Kasseler with remoulade
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 7-10 Tbsp black pepper, salt; 3 Eggs (Gr. M); 2 medium-sized onions; 4 small gherkins and 2-3 tablespoons cucumber water (glass); 1/2 bunch Dill, chives and parsley; 200 g Salad Mayonnaise; 150 g Yoghurt

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

7-10 Tbsp black pepper, salt
3 Eggs (Gr. M)
2 medium-sized onions
4 small gherkins and 2-3 tablespoons cucumber water (glass)
1/2 bunch Dill, chives and parsley
200 g Salad Mayonnaise
150 g Yoghurt

Directions

1
Wash the cured pork, dab dry. Season with pepper. Bake in the preheated oven (electric cooker: 175 °C / fan oven: 150 °C / gas: level 2) for approx. 70 minutes
2
Boil the eggs hard for about 10 minutes. Quench, peel and let cool. Cut 1 egg into slices, chop 2 eggs. Peel and finely chop the onions. Finely dice cucumbers, except for 1. Wash the herbs and chop finely, except for a little bit.
3
Mix mayonnaise, yoghurt and cucumber water. Stir in chopped eggs, onions, cucumber and herbs. Season to taste with salt and pepper. Cut the roast open. Garnish with egg slices, herbs and a cucumber fan. Add remoulade