John Myers
Kassler in Honey – Mustard – Cream
The perfect kassler in honey – mustard – cream recipe with a picture and simple step-by-step instructions.
- 4 Discs Boneless Kassler
- 1 tbsp Oil
- Pepper, salt, nutmeg
- 4 Onion
- 300 g Cream
- 3 tbsp Liquid honey
- 1 tbsp Grainy mustard
- 2 tbsp Medium hot mustard
- 1,2 kg Potatoes
- 600 g Savoy
- 100 ml Broth
- 3 tbsp Butter
- 0,25 l Milk
- 1 bunch Chives
- Wash Kassler, pat dry and fry in hot oil for 1 – 2 minutes on each side.
- Season with pepper.
- Remove and place in a lightly oiled baking dish.
- Peel the onions and cut into rings, sauté in the frying fat until translucent.
- Stir in cream, honey and mustard and bring to the boil.
- Season with pepper and a little salt.
- Pour the sauce over the meat.
- Open in a preheated oven at 150 ° convection for 40 – 50 minutes.
- Peel, wash and cut the potatoes into pieces.
- Cover and cook in salted water for about 20 minutes.
- Clean, wash and cut the sausage into strips.
- Fry in hot butter.
- Season with salt and pepper.
- Pour in the stock and cook covered over low heat for about 10 minutes.
- Heat the milk.
- Drain and mash the potatoes.
- Stir in the milk.
- Drain and fold in the pizzas.
- Season to taste with salt and nutmeg.
- Wash the chives, chop finely and sprinkle over the smoked ham.
- Arrange Kassler and Mash on plate
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