Poached Kasseler with cucumber dip and roasted potato

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash cured pork. Peel and halve the onion. Wash the thyme. Place the smoked pork, onion, thyme and peppercorns in plenty of water and bring to the boil. Let it simmer at low heat for 40 to 45 minutes. In the meantime, wash the potatoes thoroughly and boil for about 20 minutes.

2. 2

   Then drain, rinse with cold water and peel. Halve or quarter the potatoes depending on size. Clean and wash spring onions and cut into thin rings. Clean, wash and halve the cucumber lengthwise and scrape out the seeds. Grate the cucumber roughly. Peel garlic and chop finely. Mix sour cream and yoghurt. Stir in 3/4 of the spring onions, cucumber and garlic. Season with salt and pepper. Heat clarified butter in a large pan. Fry the potatoes all around. Sprinkle with sugar and caramelize.

3. 3

   Stir in 3/4 of the spring onions, cucumber and garlic. Season with salt and pepper. Heat clarified butter in a large pan. Fry the potatoes all around. Sprinkle with sugar and caramelize. Season with salt and pepper. Take the roast out of the stock, let it rest for five minutes and cut it into slices. Arrange meat and potatoes on a plate. Add some dip. Garnish with tomato and parsley as desired. Add the rest of the dip extra. Sprinkle dip with remaining spring onions

4. 4

   Take the roast out of the stock, let it rest for five minutes and cut it into slices. Arrange meat and potatoes on a plate. Add some dip. Garnish with tomato and parsley as desired. Add the rest of the dip extra. Sprinkle dip with remaining spring onions

Nutrition Facts

KCAL
580 kcal

CARBS
33 g

FATS
30 g

PROTEINS
42 g