John Myers
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Kasseler Neck Chop with Caramelized Chestnuts and Wine Sauerkraut
The perfect kasseler neck chop with caramelized chestnuts and wine sauerkraut recipe with a picture and simple step-by-step instructions.
Bread chops:
- 2 piece Kassel neck chop, cured, mixed with red and white
- 2 piece Eggs, fresh
- 150 g Corn flour, fine
- 200 g Gingerbread crumbs, [ground in the food processor]
- 1 tsp Black pepper from the mill
Caramelize sweet chestnuts:
- 18 piece Chestnuts, freshly peeled
- 0,1 l Water
- 1 tbsp Sugar
Heat the wine cabbage:
- 400 g Wine sauerkraut drained, finished product
- 1 tbsp Lard
- 1 tsp Juniper berries
- 2 piece Bay leaves
Prepare:
- Grind the gingerbread finely, bread the chops with the eggs, flour and crumbs all around first in flour and then in gingerbread crumbs. Peel the fresh chestnuts and marinate in the sugar water.
Frying and heating:
- Fry the chops in the hot grill pan, heat the chestnuts and let them caramelize. Also heat the sauerkraut with the additions in a saucepan, season and season to taste, prevent it from burning with any liquid that has been drained off. The herb shouldn’t be too juicy.
Fits to:
- Cold drinks such as wine, beer, Federweisser, cider, non-alcoholic and especially mulled wine.
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