Roast Smoked Pork in Paprika Cream Sauce

5 from 6 votes
Total Time 1 hr 25 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 162 kcal


  • 750 g Kasseler triggered
  • 250 g Fresh or canned mushrooms
  • 0,25 L White wine dry
  • 0,125 L Whipped cream 30% fat
  • 1 tbsp Sweet paprika
  • 1 tbsp Tomato paste
  • 4 slice Pineapple
  • 1 tbsp Butter
  • Pepper and salt


  • Place the smoked pork in a roasting pan (with the fat side down) and let it brown (medium heat). Pour in the wine, close the lid and cook (low heat). Watering now and then.
  • Clean, wash and cover the chamignons (small, sliced ​​mushrooms in a glass or from a can are better, they have a more intense taste).
  • Whisk the whipped cream with paprika and tomato paste.
  • Fry the pineapple in butter and cover and keep warm.
  • Mix the roast stock with the paprika cream and bring to the boil again. Add the chopped mushrooms and cook for another 5 minutes. Now season the sauce again with paprika, salt and pepper, depending on your taste.
  • Cut the meat into slices and pour the sauce with the mushrooms over it. Place the pineapple next to it (it looks nice and tastes good with it).
  • There is also mashed potatoes or potato croquettes (boiled potatoes also work). A light white wine (Riesling) tastes delicious!


Serving: 100gCalories: 162kcalCarbohydrates: 4.9gProtein: 1.5gFat: 11.6g
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Written by John Myers

Professional Chef with 25 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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