Poached Kasseler with paprika vegetables

Name: Poached Kasseler with paprika vegetables
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g tripped chop of Kasseler; 2 Bay leaves; 1 TEASPOON white peppercorns; 2 medium-sized onions; 750 g red peppers; 1 sprig of rosemary; 3 TABLESPOONS Olive oil; 7-10 Tbsp white pepper; 7-10 Tbsp Sweet peppers; 1 collar Spring onions

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g tripped chop of Kasseler
2 Bay leaves
1 TEASPOON white peppercorns
2 medium-sized onions
750 g red peppers
1 sprig of rosemary
3 TABLESPOONS Olive oil
7-10 Tbsp white pepper
7-10 Tbsp Sweet peppers
1 collar Spring onions

Directions

1
Wash cured pork. Add bay leaf and peppercorns to plenty of water and bring to the boil. Let simmer at low heat for 35-40 minutes. In the meantime peel onions and cut them into half rings. Clean, wash and cut the peppers into strips. Wash the rosemary, dab dry and, except for a little garnish, pluck the leaves from the stalk. Heat the oil.
2
Sauté onions until translucent. Add paprika and rosemary and steam for about 15 minutes. Season with salt, pepper and paprika. Clean and wash spring onions, cut them into thin rings and add them after about 12 minutes. Drain the meat, let it rest for about 5 minutes and cut into slices. Arrange vegetables and meat on plates. Garnish with rosemary