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Kasseler in Baden style

updated

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Ingredients for 6 servings:

  • 1 ½ kg smoked pork
  • 500 g carrot(s)
  • 400 g onion(s)
  • 3 tbsp oil
  • ¼ liter meat broth
  • ¼ liter white wine
  • 8 peppercorns
  • 4 bay leaves

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Roast pork with carrots and onions, cooked in white wine and broth

Peel and slice the carrots and onions. Pat the smoked pork dry and fry in hot oil until browned all over. Add the vegetables and fry briefly. Add the meat broth, white wine, peppercorns, and bay leaves. Braise in a covered pan for about 1 hour, turning the meat once during the cooking time. Serve hot. Serve with spaetzle. Tip: If you like, you can thicken the sauce slightly.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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