Kasseler with remoulade

Name: Kasseler with remoulade
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 11
Ingredients: 1.4 kg released Kasselerbraten (let bones be added); 7-10 Tbsp coarse pepper; 3 Eggs; 2 Onions; 4 small gherkins; 1/2 bunch Dill, chives and parsley; 200 g mayonnaise; 150 g Skimmed milk yoghurt; 3-4 Tbsp Cucumber water; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Aluminium foil

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 11

1.4 kg released Kasselerbraten (let bones be added)
7-10 Tbsp coarse pepper
3 Eggs
2 Onions
4 small gherkins
1/2 bunch Dill, chives and parsley
200 g mayonnaise
150 g Skimmed milk yoghurt
3-4 Tbsp Cucumber water
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Aluminium foil

Directions

1
Wash the cured pork loin and pat dry. Season all around with coarse pepper. Put the piece of meat back on the bone. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 70 minutes.
2
Cover with foil in between if necessary. In the meantime, hard-boil the eggs for the remoulade for about 10 minutes. Then rinse with cold water and peel. Cut 1 egg into slices, chop the rest of the eggs.
3
Peel and finely chop the onions. Dice cucumbers finely except for one to garnish. Wash herbs and chop finely except for a few leaves for garnishing. Stir mayonnaise, yoghurt and cucumber water until smooth.
4
Stir in chopped eggs, onions, cucumber and herbs. Season to taste with salt and pepper. Cut roast. Serve garnished with egg slices, herbs and cucumber. Serve with tartar sauce extra.