VIDEO: Kasseler in bread dough

Kasseler in bread dough - this is how the recipe works

Kasseler, also called Kassler for short in some places, is a particularly tasty meat specialty in which the cured pork is then lightly and gently smoked. Kasseler is available with bones, for example as a Kasseler rib spear, but also made from pork salmon and therefore bone-free. For the smoked ham in bread dough, you should choose the (slightly more expensive) but bone-free piece of comb or salmon.

1. The day before the big Kasseler performance, you first have to prepare the Kasseler. Put it in a large saucepan with the prepared soup greens, cover it with water and let it simmer gently for about 1 hour. In this way you ensure that the Kasseler is cooked inside during the subsequent baking process.
2. Take the Kasseler out of the stock, which you should still use for a tasty potato soup, and let it cool down. This is particularly important, because otherwise the dough when baking through the hot meat quickly moist and sticky.
3. Prepare the bread dough with lukewarm water according to the package instructions. You can also add bread spices such as caraway, fennel or aniseed. These spices go perfectly with the spicy taste of Kassel.
   instagram viewer
4. Let the bread dough rise in a warm place. Then knead it again.


Smoked pork in puff pastry

Meat baked in a batter is the highlight of many festive tables. …

5. Then roll out the bread dough on a lightly floured worktop. It should be about four times the width and a little more than the length of the Kasselerstück.
6. Now wrap the cooled roast smoked pork roast in the batter.
7. Moisten the edges very lightly with a little water. The best way to do this is to use a pastry brush.
8. Beat the dough around the roast meat and press it firmly on the moistened areas.
9. Place the Kasseler in the bread dough on a greased baking sheet.
10. Brush the bread dough with the egg yolk.
11. Heat the oven to 180 ° C with a fan oven and bake the Kasseler for about 1 1/2 hours. The bread should be crispy, but not dark. Otherwise, cover the bread dough with some aluminum foil.
12. Use a good bread or electric knife to cut the smoked pork in bread dough into thick slices that are served warm.
13. A salad as garnish is sufficient, because the bread is eaten along with it. Radi and mustard can also be served. A cool one goes with it beer, but also a light, well-chilled rosé wine.

The smoked pork roast gets a special note if you wrap it in the batter with mustard or a spicy one honey coat. Incidentally, salting is not necessary, the Kasseler is salty due to the curing.