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Silesian Heaven | Tender Kasseler with Dried Fruit
(0)
65 min
Under an hour
Knuspr-Küche
Ein geschichtsträchtiger Klassiker mit unverwechselbarer Harmonie: Zart gegartes, leicht rauchiges Kasseler trifft auf süßes Backobst und eine samtige, fein säuerlich abgeschmeckte Zimtsauce. Begleitet von frischen Salzkartoffeln bringt dieses traditionelle Gericht wohlige Wärme und puren Genuss auf deinen Tisch.
Preparation method
Preparation & braising
Soak the dried fruit in about 500 ml of lukewarm water for 30 minutes. Wash the lemon under hot water, finely grate the zest and squeeze out the juice.
Place the Kasseler in a Dutch oven along with the soaked dried fruit and its soaking liquid, the grated lemon zest, and half of the lemon juice. Cover and simmer gently over low heat for about 40 to 45 minutes until the meat is tender and cooked through.
Preparing the side dish
Peel the waxy potatoes, cut into uniform pieces, and boil in salted water for about 20 minutes until cooked through. Drain and allow to steam dry briefly.
Chef's tip
For an even fruitier touch, you can add a splash of naturally cloudy apple juice to the braising liquid.
Leftovers reheat wonderfully the next day, as the flavors develop even further overnight.
Ingredients
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