John Myers
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Kasseler with Champagne Cabbage, Served with Mashed Potatoes Metzgers Lust
The perfect kasseler with champagne cabbage, served with mashed potatoes metzgers lust recipe with a picture and simple step-by-step instructions.
Mashed potatoes:
- 1 Pc. Stock cube
- 1,5 kg Potatoes
- 500 g Liver sausage coarse
- 200 g Creme fraiche Cheese
Topping:
- 2 Pc. Onions
Champagne herb:
- 1,5 kg Sauerkraut
- 250 g Pineapple canned
- 1 Pc. Onion
- 50 g Lard / fat
- 1 Pc. Tart apples
- 2 Pc. Potatoes
- 250 ml Sparkling wine
Kasseler:
- Fry on both sides. Cook in a pressure cooker with two bay leaves. Deglaze with broth (dissolve 1 vegetable broth cube in boiling water). Pour off the stock, let it cool and later use it as the cooking water for the potatoes.
Mashed potatoes:
- Peel the potatoes and chop them very roughly. Half cover the potatoes with the broth with which the Kassler was quenched, put them cold and cook. Mash the potatoes in the broth. Fold in the liver sausage and stir in a mug of crème fraîche. Season carefully as needed. Serve and garnish with the fried onion rings.
Champagne herb:
- Cut the onion into cubes and sauté in the lard. Peel the apple, cut into small pieces and sauté with the onions. Add the sauerkraut and steam according to the instructions. Drain the pineapple, cut into small pieces and deglaze the sauerkraut with the juice. To thicken the potatoes, roughly grate and stir into the sauerkraut and cook with them. Reduce the sauerkraut until there is only a little liquid left. If necessary, readjust with the pineapple juice. Add the pineapple pieces and stop cooking. Just before serving, add sparkling wine and season to taste.
Topping:
- 1-2 Cut the onions into rings and fry them lightly brown in butter.
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