Recipe detail

Name: Kasseler in bread dough
Yield: 8
Cuisine: German
Ingredients: 1000.0000 g Kasselerhals; 75.0000 g grober scharfer Senf; 20.0000 g Petersilie glatt frisch; 10.0000 g Majoran; 1.0000 tPcs Knoblauch; 3.0000 g Pfeffer aus der Mühle; 500.0000 g frischer Sauerbrottteig

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.

Hot air

100 %

Termination by time

00:10 hh:mm

210 °C

100 %

Hot air

100 %

Termination by core probe temperature

78 °C

170 °C

100 %

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 herbs and season with the pepper.
Roll out the bread dough thinly to at least twice the length and width of the Kasseler. Rub the smoked pork well on all sides with the mustard-herb mixture, then wrap it in the bread dough. Place the dough with the overlapping side down on a coated baking plate and cook in the combi steamer. Preheat to 220 degrees, then. Cook for 10 minutes at 210°C and then until a core temperature of 78°C at 170°C.