Kasseler with vegetable remoulade

Name: Kasseler with vegetable remoulade
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g Potatoes; 1 bay leaf, 2-3 stems thyme, 1 teaspoon peppercorns; 400 g released lean Kasseler cutlet; 1 medium-sized carrot; 2-3 Spring onions; 2-3 Gherkins + approx. 2 tablespoons cucumber stock (glass); 250 g low-fat soured milk; 3 tsp (30 g) Yoghurt Salad Cream; 1-2 TEASPOONS medium hot mustard; 7-10 Tbsp salt, pepper, 1 onion; 7-10 Tbsp Oil

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g Potatoes
1 bay leaf, 2-3 stems thyme, 1 teaspoon peppercorns
400 g released lean Kasseler cutlet
1 medium-sized carrot
2-3 Spring onions
2-3 Gherkins + approx. 2 tablespoons cucumber stock (glass)
250 g low-fat soured milk
3 tsp (30 g) Yoghurt Salad Cream
1-2 TEASPOONS medium hot mustard
7-10 Tbsp salt, pepper, 1 onion
7-10 Tbsp Oil

Directions

1
Wash the potatoes and cook for about 20 minutes. quench, peel, let cool down
2
Bring 3/4-1 l water, bay leaf, thyme and peppercorns to the boil. Wash the smoked pork and add. Cover and cook over low heat for 30-40 minutes
3
Peel, wash and finely dice the carrot. Clean and wash spring onions and cut into fine rings. Finely dice cucumbers. Stir soured milk, salad cream and mustard until smooth. Fold in vegetables. Season the remoulade with salt, pepper and cucumber stock. Leave to stand for about 30 minutes.
4
Cut the potatoes into slices. Peel the onion and cut into fine slices. Heat a large coated pan without fat. Add potatoes and onions in portions. Sprinkle each with a little oil and fry for approx. 10 minutes, turning the potatoes and onions until golden brown. Season with salt and pepper and keep warm. Take out the sausage and cut it thinly. Arrange everything