Stuffed Kasseler on sauerkraut

Ingredients

Directions

1. 1

   Wash and chop the parsley. Squeeze the sausage mixture out of the skin. Mix with 1 tablespoon of mustard, marjoram and parsley

2. 2

   Wash the meat and pat dry. Cut a hole lengthwise through the cured pork loin with a sharp, pointed knife. Stuff the sausage mixture with your hands

3. 3

   Peel onions, quarter 1 onion. Peel the carrot,

4. 4

   wash and chop. Place both in a roasting pan with the smoked pork loin and drizzle with hot clarified butter. Roast open in a hot oven (electric cooker: 200 °C/ circulating air: 175 °C / gas: level 3) for approx. 50 minutes. After about 30 minutes pour on a good 3/8 l of hot water

5. 5

   Wash the apples and put them into the roaster halfway through the frying time. Spread the smoked pork with 1 tablespoon of mustard 5 minutes before the end of the roasting time

6. 6

   Dice the bacon, fry it. Dice 1 onion, fry with cabbage. Add spices and some water. Cover and stew for about 30 minutes. Season to taste with salt, pepper and a little sugar

7. 7

   Remove the cured pork loin and apples. Sieve the stock, bring to the boil with cream. Bind and season to taste. Serve everything. Serve with dumplings or boiled potatoes

8. 8

   Drink: cold beer