Stuffed Kasseler on sauerkraut

Name: Stuffed Kasseler on sauerkraut
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 3/4 collar Parsley; 1 (approx. 125 g) boiled sausage; 40 g sweet mustard; 1/2 TEASPOON sweet marjoram; 800-900 g detached pork chop (gross with bone approx. 1.3 kg); 2 Onions; 1 (approx. 100 g) Carrot; 2-3 TABLESPOONS Oil; 4 very small apples (about 75 g each); 40 g streaky smoked bacon; 1 can(s) (850 ml) Sauerkraut; 1 Bay leaf; 3-4 Juniper berries; 1 pack of Dumplings half and half; 30 g Butter; 1-2 TABLESPOONS Breadcrumbs; 5 TABLESPOONS Whipped cream; 2-3 TABLESPOONS dark sauce thickener; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp fresh marjoram

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

3/4 collar Parsley
1 (approx. 125 g) boiled sausage
40 g sweet mustard
1/2 TEASPOON sweet marjoram
800-900 g detached pork chop (gross with bone approx. 1.3 kg)
2 Onions
1 (approx. 100 g) Carrot
2-3 TABLESPOONS Oil
4 very small apples (about 75 g each)
40 g streaky smoked bacon
1 can(s) (850 ml) Sauerkraut
1 Bay leaf
3-4 Juniper berries
1 pack of Dumplings half and half
30 g Butter
1-2 TABLESPOONS Breadcrumbs
5 TABLESPOONS Whipped cream
2-3 TABLESPOONS dark sauce thickener
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp fresh marjoram

Directions

1
Wash parsley, dab dry and chop. Press the sausage meat out of the sausage and mix it with 20 g mustard, marjoram and half of the parsley. With a long, pointed knife, cut a hole lengthwise through the smoked pork loin and fill it with the sausage meat. Peel the onions. Quarter 1 onion. Clean, wash and roughly cut the carrot into pieces. Put the smoked pork, onion quarters, carrot and oil in a roasting pan. Roast without lid in a preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 45 minutes. Wash the apples and after about 20 minutes add them to the cured pork loin. After approx. 30 minutes pour on 1/4 litre of hot water. 5 minutes before the end of the frying time, brush the Kasseler with the remaining mustard. In the meantime, dice the remaining onion and bacon. Skip the bacon and fry the diced onion in it. Add sauerkraut, bay leaf and juniper berries (possibly also the smoked pork bone) and braise covered for 25-30 minutes. Stir from time to time. For the dumplings, stir the contents of the package into 3/4 litres of cold water and leave to swell for 10 minutes. Form 12 dumplings from the potato dough and place them in plenty of boiling, slightly salted water. Bring to the boil briefly and let it simmer without lid at low heat for about 20 minutes. Foam butter in a pan, stir in breadcrumbs and turn drained dumplings in it. Keep the finished smoked pork loin and baked apples warm. Pour frying stock through a sieve, add cream and bring to the boil. Stir in sauce thickener, bring to the boil again briefly and season with salt and pepper. Slice the smoked pork loin and arrange on a large plate together with cabbage, dumplings and baked apples. Sprinkle dumplings with parsley and serve garnished with marjoram as desired. Add sauce extra
2
Plate: Konert Type of living
3
Glass: Theresienthal
4
ribbon, cloth, tray, balls: own props