Kasselerbraten in a coat of pastry
easy
90 mins
90 mins
Ingredients
- 1.2 kg detached pork chop
- 1 Bay leaf
- 10 black peppercorns
- 1 package (500 g) Baking mix for "Bauernbrot", with yeast
- 7-10 Tbsp Sweet peppers
- 7-10 Tbsp dried parsley
- 1 egg (size M)
- 2 (approx. 50 g) Gherkins
- 250 g Salad mayonnaise (50 % fat)
- 7-10 Tbsp black pepper
- 7-10 Tbsp Parsley
- 7-10 Tbsp Cling film
- 7-10 Tbsp Flour
- baking paper
Directions
- 1
Wash the cured pork, place in a large pot or roasting pan and cover with plenty of water. Add bay leaf and peppercorns. Bring to the boil, cover and cook for about 45 minutes. Drain and allow to cool. Put bread mix and 300 ml lukewarm water in a bowl. Knead with the dough hooks of the hand mixer for 3-4 minutes, first at lowest, then at highest setting. Cover with cling film and leave to rise in a warm place for approx. 30 minutes. Roll out the dough into a rectangle (approx. 35 x 40 cm) on a floured work surface. Wrap meat in it. Place on a baking tray lined with baking paper and brush with water. Sprinkle with paprika powder and parsley. Cut the surface slightly if necessary. Cover and leave in a warm place for 15 minutes. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. For the tartar sauce, boil the egg hard for 10 minutes. Then rinse cold, peel and dice. Drain the cucumbers and dice finely. Mix mayonnaise, egg and cucumber. Season to taste with pepper. Serve the roast garnished with parsley. Cucumber salad tastes good with it
- 2
With 6 people:
- 3
Waiting time approx. 45 minutes
Nutrition Facts
790 kcal
59 g
38 g
52 g
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