Quince sauce for Kasseler

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Peel, quarter, core and cut the quinces into even cubes. Peel onions and cut into strips. Put quinces, onion strips, apple juice, sugar, vinegar and mustard seeds in a pot. Bring to the boil and simmer at low heat for about 1 hour in an open pot, stirring occasionally. Remove from the heat and season with salt and pepper. Pour into a bowl and let it cool down (yields about 900 ml). Peel and wash the potatoes, cut them into pieces and boil them up in plenty of salted water. Cook over medium heat for about 15 minutes. In the meantime season the slices of Kasseler with pepper. Heat the oil in a pan and fry the slices for about 5 minutes on each side. Wash the marjoram, dab dry, pluck the leaves from the stalks and chop finely. Drain the potatoes and let them evaporate a little. Warm the milk in a pot. Mash potatoes, warm milk and 25 g butter and season with salt, pepper and nutmeg. Arrange slices of smoked pork and mashed potatoes with some quince chutney on plates. Add 25 g butter and marjoram to the frying fat, melt and sprinkle on potatoes. Serve garnished with marjoram. Pour the rest of the chutney into glasses, close them and keep them dark and cool. The chutney can be stored for about 4 weeks.

2. 2

   waiting time approx. 1 1/2 hours

3. 3

   Here half of the chutney is calculated

Nutrition Facts

KCAL
770 kcal

CARBS
89 g

FATS
29 g

PROTEINS
36 g