Kasselerbraten with potato crust

Name: Kasselerbraten with potato crust
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 800 g Kasseler (let the butcher remove the bones); 7-10 Tbsp Pepper; 1 collar Soup Greens; 4 medium-sized potatoes; 40 g Walnut kernels; 1 Egg; 7-10 Tbsp Salt; 750 g Brussels sprouts; 4 small onions; 30 g Butter or margarine; 7-10 Tbsp grated nutmeg; 2 TABLESPOONS dark sauce thickener; 7-10 Tbsp Parsley and orange slices

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

800 g Kasseler (let the butcher remove the bones)
7-10 Tbsp Pepper
1 collar Soup Greens
4 medium-sized potatoes
40 g Walnut kernels
1 Egg
7-10 Tbsp Salt
750 g Brussels sprouts
4 small onions
30 g Butter or margarine
7-10 Tbsp grated nutmeg
2 TABLESPOONS dark sauce thickener
7-10 Tbsp Parsley and orange slices

Directions

1
Cured pork and bone wash. Dab meat dry and rub with pepper. Clean, wash and coarsely chop the soup greens and place them with the bone and meat on the fat pan of the oven.
2
Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 50 minutes. Gradually add 1/2 litre of water. Peel and coarsely grate the potatoes. Chop nuts and mix with potatoes and egg.
3
Season to taste with salt and pepper. Spread the potato mixture over the roast 20 minutes before the end of the frying time. Clean and wash the Brussels sprouts and cook in boiling salted water for about 15 minutes. Peel onions and cut into slices.
4
Heat the fat in a frying pan and fry the onions until golden brown. Drain the sprouts and add them to the onions. Season with nutmeg and keep warm. Remove the meat and let it rest for a while. Pour frying stock through a sieve into a pot and bring to the boil.
5
Add the sauce thickener while stirring and bring to the boil again. Season to taste with salt and pepper. Arrange meat and vegetables on a plate. Garnish with orange slices and parsley. Add sauce extra.