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Juicy Chili – Kasseler

updated

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Ingredients for 8 servings:

  • 2 kg smoked pork, boned cutlet
  • 3 onions
  • 3 tbsp oil
  • 600 g whipped cream
  • 500 ml chili sauce
  • some chili powder
  • ½ bunch parsley
  • 1 chili pepper(s), red

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the smoked pork into thick slices. Peel the onions and cut them into half rings. Brown the smoked pork in batches on each side in hot oil in a roasting pan (with a lid), then remove from the pan. Brown the onions in the frying fat, then remove 2 tablespoons. Pour the cream and chili sauce into the roasting pan. Rinse the bottles with a little water and add the sauce. Bring the sauce to a boil and season with chili. Add the smoked pork. Cover and simmer for about 10 minutes. Wash and finely chop the parsley. Trim, wash, and slice the chili pepper. Arrange the remaining onion rings on top of the meat, sprinkle with parsley and chili, and serve with rice or farmhouse bread.

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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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