Poached Kasseler with Frankfurt green sauce and bouillon vegetables

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Remove the cured pork from the bone, wash and pat dry. Peel onion and lard with cloves and laurel. Boil up about 1 1/2 litre of water, onion, peppercorns and smoked pork loin. Add the meat and poach at low to medium heat for about 45 minutes.

2. 2

   Boil eggs in boiling water for 10 minutes until hard. Rinse cold and peel. Wash the herbs, dab dry and chop finely, except for something to garnish. Cut cold eggs in half and remove the yolk.

3. 3

   Finely chop the egg white. Pass egg yolk through a sieve and mix with vinegar. Then gradually add the oil. Stir in yoghurt, add half of the chopped herbs and puree in the sauce.

4. 4

   Fold in the egg white and the remaining herbs, except for a tablespoon. Season the sauce with salt, pepper and a pinch of sugar. Clean and wash the carrots, leek and celery. Dice carrots, cut leek diagonally into thicker slices.

5. 5

   Quarter the celery and cut into thin slices. Wash, peel and chop the potatoes. Lift the smoked pork loin out of the stock and pour the stock through a sieve. Return to the pot, bring to the boil and cook the vegetables and potatoes for 5-10 minutes.

6. 6

   In the meantime, cut the cured pork loin into slices about 1/2 cm thick. Arrange on plates together with the green sauce and the drained bouillon vegetables. Serve sprinkled with remaining herbs and garnished.