Kasseler filled with sauerkraut

Ingredients for 6 servings:

• 1 ½ kg Kasseler neck
• 350 g sauerkraut, fresh, squeezed
• 200 g shallot(s), roughly diced
• 2 cloves garlic, finely diced
• 150 g carrot(s), roughly diced
• 150 g parsley root(s), roughly diced
• 150 g celeriac, roughly diced
• 50 g dried tomatoes, diced, alternatively tomato paste
• 600 ml vegetable broth or meat broth, unsalted
• 1 tsp, heaped peppercorns, coarsely crushed
• 5 allspice berries, roughly crushed
• 2 bay leaves, dried, shredded
• n. B. Salt

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 2 hours 20 minutes; Total time approx. 2 hours 55 minutes

with boneless smoked pork neck

Clean the vegetables, shallots, and garlic cloves and chop as described. Dice the sun-dried tomatoes. Squeeze out the sauerkraut, reserving the juice, and add both to the diced vegetables. Wash the smoked pork roast, removing any small bone fragments, and dry with kitchen paper. Cut a wide pocket on the cut side of the roast and fill it with the cabbage. It is recommended to tie the roast long side with kitchen string to seal the meat pocket and keep the cabbage safely inside the meat. Sear the roast on all sides in a greased roasting pan, then remove and set aside, covered. Sauté all the prepared vegetables with the spices in the frying fat until they begin to brown. Deglaze with the stock and cabbage juices, loosen the browned meat, and place the meat on the bed of vegetables. Place the sealed roasting pan on the middle rack of an oven preheated to 180°C (top/bottom heat) and cook for approximately 2 hours. Remove the meat and leave it in the switched-off oven for a while. Strain the sauce through a sieve until the desired consistency is reached, and season with salt if desired. Arrange the meat on a platter, remove the ribbon, and slice the meat thinly.