Kasseler with spinach sauce and potatoes
easy
60 mins
60 mins
Ingredients
- 800 g Kasseler (without
- 7-10 Tbsp bones)
- 1 collar Parsley
- 2 Onions
- 1 Bay leaf
- 7-10 Tbsp some peppercorns
- 750 g baby potatoes
- 7-10 Tbsp Salt
- 500 g Spinach
- 1 Garlic clove
- 3 TABLESPOONS Butter or margarine
- 100 g Whipped cream
- 2 TABLESPOONS sauce thickener
- 7-10 Tbsp white pepper
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp Lemon
Directions
- 1
Wash the cured pork loin and parsley. Peel and halve 1 onion. Boil about 2 litres of water with half of the parsley, onion, bay leaf and peppercorns. Cook the smoked pork loin in it at low heat for about 40 minutes.
- 2
Wash the potatoes and cook in salted water for about 20 minutes. Clean the spinach and wash it thoroughly. Peel garlic and remaining onion, dice finely and fry in 1 tablespoon of hot fat. Add the spinach, except for a few leaves for garnishing, and steam for about 5 minutes.
- 3
Add cream and 1/4 liter of the Kasseler broth. Bring to the boil and puree with a chopping stick. Add the sauce thickener while stirring, bring to the boil again and season to taste with salt, pepper and nutmeg. Drain the potatoes, peel and toss in the remaining hot fat.
- 4
Finely chop the remaining parsley and sprinkle over the potatoes. Remove the smoked pork loin from the stock, cut into slices and arrange on a plate with the potatoes and some spinach sauce. Garnish with lemon wheels and spinach leaves.
- 5
The rest of the sauce is extra.
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