Kasselerrücken with glazed plums

Name: Kasselerrücken with glazed plums
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 2
Ingredients: 100 g wholemeal bread or pumpernickel; 7-10 Tbsp some dill and parsley; 150 g blanched veal sausage; 2 TABLESPOONS Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Pig net (order in advance from butcher); 400 g Kasselerrücken (without bone); 1 Onion; 1 collar Soup vegetables; 1 TABLESPOON clarified butter; 1/4 l Vegetable broth (instant); 1 Bay leaf; 7-10 Tbsp some juniper berries and peppercorns; 200 g Plums; 1 TABLESPOON Butter or margarine; 1 TABLESPOON Honey; 100 ml blackcurrant juice; 7-10 Tbsp Mint

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 2

100 g wholemeal bread or pumpernickel
7-10 Tbsp some dill and parsley
150 g blanched veal sausage
2 TABLESPOONS Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Pig net (order in advance from butcher)
400 g Kasselerrücken (without bone)
1 Onion
1 collar Soup vegetables
1 TABLESPOON clarified butter
1/4 l Vegetable broth (instant)
1 Bay leaf
7-10 Tbsp some juniper berries and peppercorns
200 g Plums
1 TABLESPOON Butter or margarine
1 TABLESPOON Honey
100 ml blackcurrant juice
7-10 Tbsp Mint

Directions

1
Finely crumble the bread. Wash herbs and chop finely. Press the veal sausage skin into a bowl. Add cream and herbs and mix well. Season with salt and pepper. Spread the pork net, spread the sausage mixture on top and wrap the smoked pork in it.
2
Peel and chop the onion. Wash and chop the soup vegetables. Heat clarified butter in a frying pan and fry the vegetables. Add stock and spices and bring to the boil. Place the smoked pork loin on top.
3
Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 30-40 minutes. In the meantime, wash and stone the plums and halve or quarter them. Melt the fat in a pan and briefly sauté the plums in it.
4
Add honey and currant juice and let it boil down a bit. Remove the saddle of pork from the oven and let it rest for a while. Pour the sauce through a sieve. Season to taste with salt and pepper. Cut the meat open and arrange on a plate with the plums and the sauce.
5
Garnish with mint. Serve with potato rösti.