Hunter's Kasseler from the tray

Ingredients for 6 servings:

• 1 stalk(s) leek
• 300 g cherry tomatoes
• 400 g mushrooms, brown
• 1 kg Kasseler cutlet(s), boned
• 2 tbsp vegetable oil
• salt and pepper
• 400 g whipped cream or 300 g cream and 100 ml white wine
• 50g Gouda
• 8 sprigs of oregano

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

with leek and tomatoes

Clean the leek, score it lengthwise, rinse thoroughly, drain, and cut into approximately 1 cm thick rings. Clean and wash the cherry tomatoes, dry them, and halve them. Clean the mushrooms and, depending on their size, either halve or quarter them. Rinse the smoked pork and pat dry. Heat the vegetable oil in a large roasting pan and sear the smoked pork all over. Remove from the pan, let it cool briefly, and then slice it and place it on a deep baking sheet. Add the prepared vegetables (leek, cherry tomatoes, and mushrooms) to the hot cooking fat in the roasting pan and sear for about 2-3 minutes, turning occasionally. Season with salt and pepper. Then deglaze with the cream (white wine) and bring to a boil. Spread the vegetables and sauce over the smoked pork slices. Then coarsely grate the Gouda cheese over the top and bake in a preheated oven at 200°C (top/bottom heat) or 175°C (fan oven) for about 25 minutes. Rinse the oregano, shake it dry, and pluck the leaves from the stems. Remove the Jäger-Kasseler from the oven and sprinkle with the oregano leaves. Serve with rice or potatoes.