Poached Kasseler

Name: Poached Kasseler
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg triggered Kasseler-; 7-10 Tbsp chop; 2 Bay leaves; 8 Peppercorns; 4 Cloves; 1 TEASPOON Mustard seeds; 300 g Carrots; 500 g baby potatoes; 1 cabbage; 7-10 Tbsp (about 750 g); 7-10 Tbsp Salt; 1 collar Chives; 7-10 Tbsp colourful pepper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg triggered Kasseler-
7-10 Tbsp chop
2 Bay leaves
8 Peppercorns
4 Cloves
1 TEASPOON Mustard seeds
300 g Carrots
500 g baby potatoes
1 cabbage
7-10 Tbsp (about 750 g)
7-10 Tbsp Salt
1 collar Chives
7-10 Tbsp colourful pepper

Directions

1
Wash the cured pork loin and bones and boil them in a pot with 2 litres of water and the spices. Let it simmer for 40 minutes at low heat. Peel, wash and slice the carrots.
2
Peel and wash the potatoes. Clean, wash and quarter the savoy cabbage, cut out the stalk and cut the cabbage into pieces. Add vegetables and potatoes to the meat 15 minutes before the end of the cooking time. Wash the chives and cut into fine rolls.
3
Remove the cured pork loin and cut into slices. Arrange meat and vegetables on a deep plate, pour some stock over it. Sprinkle with chives and coloured pepper.