Recipe detail

Pork Kasseler in Bread Dough

11. 1. 2021

Author: Retigo Team Deutschland

Company: RETIGO Deutschland GmbH

Food category: Pork

Cuisine: German

Download PDF Download BR2

Program steps

  • Preheating:
  • 220 °C

To view the entire table, move the table to the right.

1
Hot air
100 %
time icon Termination by time
time icon 00:10 hh:mm
probe icon 210 °C
ventilator icon 100 %
ventilator icon 
2
Hot air
100 %
probe icon Termination by core probe temperature
probe icon78 °C
probe icon 170 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
kassel neck 1000 g
coarse hot mustard 75 g
parsley 20 g
marjoram 10 g
garlic 1 pcs
freshly ground black pepper, ground 3 g
fresh sourbread dough 500 g

Nutrition and allergens

Allergens:
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, B6, C, E, K

Nutritional value of one portion Value
Energy 496.9 kJ
Carbohydrate 39.9 g
Fat 22.3 g
Protein 30.9 g
Water 0 g

Directions

Peel and finely crush 1 clove of garlic, mix with the mustard and the herbs, and season with pepper.
Roll out the bread dough thinly to at least double the length and width of the Kasseler. Rub the Kasseler thoroughly with the mustard-herb mixture on all sides, then wrap it in the bread dough. Place it on a coated baking sheet with the overlapping side of the dough facing down and steam in the combi steamer. Preheat to 220 degrees, then cook for 10 minutes at 210°C and subsequently continue cooking until a core temperature of 78 °C is reached at 170°C convection heat.