Kasseler with spring onion yoghurt dip
easy
90 mins
90 mins
Ingredients
- 1 medium onion
- 1-2 Bay leaves
- 1 TEASPOON white peppercorns
- 4-6 Stem(s) Herbs (e.g. thyme, chervil, parsley)
- 1 kg baby potatoes
- 200 g Sour cream or sour cream
- 300 g Whole milk yoghurt
- 1 collar Spring onions
- 1/4 (approx. 150 g) Cucumber
- 1-2 Garlic cloves
- 7-10 Tbsp salt, white pepper
- 1-2 tablespoons (15 g each) clarified butter
- 7-10 Tbsp Tomato and parsley
Directions
- 1
Wash cured pork. Peel and halve the onion. Boil up onion, bay leaf and peppercorns with about 1-11/2 l water. Add the Kasseler. Wash and add the herbs. Cover the smoked pork loin and let it simmer at low heat for about 1 hour
- 2
In the meantime, wash the potatoes and boil them in water for about 20 minutes. Drain, rinse and peel. Let the potatoes cool down a little, then cut them in half or quarters depending on their size
- 3
Mix sour cream and yoghurt. Clean and wash spring onions and cut into fine rings. Wash or peel the cucumber, cut it in half lengthwise and scrape out the seeds if necessary. Grate cucumber roughly. Peel garlic and chop finely. Stir everything except for about 2 tbsp. spring onions into the yoghurt. Season to taste with salt and pepper.
- 4
Heat clarified butter in a large frying pan. Fry the potatoes until crispy all around. Season with salt and pepper
- 5
Take the meat out of the stock, let it rest for about 5 minutes and cut it into slices. Arrange meat and potatoes on a preheated plate. Add some dip. Garnish with tomato and parsley as desired. Sprinkle the dip with the remaining spring onions and add extra
Nutrition Facts
680 kcal
51 g
28 g
52 g
More Delicious Recipes
