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Классический немецкий рецепт.
In Germany and some other nearby countries, casseler is called salted and lightly smoked pork meat (ribs, nape, belly and shoulder). It is traditionally served with sauerkraut, fried potatoes, as well as as part of eintopfs (a thick soup of vegetables, cereals, meat, replacing the first and second courses).
Cooking time: 40 minutes.
Servings: 4.
Ингредиенты, необходимые для приготовления данного блюда:
- 500 grams of raw smoked loin on the bone,
- 500 milliliters of dark beer,
- two teaspoons of mustard,
- two tablespoons of granulated sugar,
- fifty grams of butter,
- two tablespoons of flour,
- 300 grams of sauerkraut,
- olive oil
- 3-4 clove buds,
- sea salt should also be prepared,
- свежемолотый черный перчик — брать следует исходя из собственных вкусовых предпочтений.
Из истории.
Since the recipe uses ready-made meat (salted and smoked), the further heat treatment process is short and is necessary only to enrich and mix the flavors of the individual ingredients: smoked meat, dark beer, sauerkraut and spices. According to one version, the dish was invented by the butcher Kassel, who lived in Berlin in the XIX century, according to another, the birthplace of Kasseler is Barth's butcher's shop near Berlin in the city of Schöneberg. But the main thing is still the rich, bright taste of the dish, which conveys the traditions and spirit of German cuisine as much as possible.
Процедура приготовления блюда.
Stages, how and what to do.
1. First of all, pour a little olive oil into the bottom of the pan. Next, put the sauerkraut, having previously squeezed it from the brine.
2. After that, one or two teaspoons of mustard should be added to the cabbage.
3. Then add half a teaspoon of sugar to the pan.
4. At the next stage, pour 100 milliliters of dark beer to the side dish (it is advisable to take beer with a low hop content). After all that has been done, you should simmer for 30 minutes or until all the liquid has evaporated.
5. Теперь нужно на отдельной сковородке обжарить одну столовую ложку сахара с гвоздичкой (вполне подойдет и молотая) до состояния растворения сахара.
6. Then add 300 milliliters of dark beer to the caramel, and then let it evaporate by one third.
7. Next, you need to put the smoked loin in the pan with the beer sauce, then evaporate the sauce by another half.
8. Well, at the very last stage of cooking, you need to move the meat to a saucepan with cabbage, then you need to pour it with the prepared beer sauce and leave it to simmer over low heat for about 30-40 minutes. Flour should be fried in butter, and then add beer and send to the cabbage.