Kasseler

Alexander Herrmann’s Kasseler for BR coats supplied pre-cooked meat slices with orange mustard, orange zest, Panko and butter, then gratinates them and serves them over a pumpkin-and-sauerkraut accompaniment. The same whole orange supplies the zest and the fillets folded into the cabbage.

The red pepper is peeled, cored and finely diced. The Hokkaido pumpkin is washed, dried, halved and cored, then coarsely grated with its skin. Clarified butter heats in a large coated pan; the pumpkin is tossed, red-pepper cubes are added and salted. Sweet paprika powder and supplied coarsely crushed generic pepper season the mixture. Supplied orange juice and vegetable broth are added and brought to the boil; the sauerkraut is stirred in and the mixture simmers at medium heat until the liquid has cooked away.

The oven is preheated to 180°C with upper and lower heat. A large baking dish is generously greased with supplied room-temperature butter. The Kasseler is cut into slices about one centimetre thick and patted dry with kitchen paper. Each slice receives one tablespoon of orange mustard, zest grated from the same orange, plenty of Panko and a small flake of the same listed butter.

The slices sit next to one another in the baking dish and gratinate on the middle rack for about ten minutes until crisp. The same orange is peeled and filleted; its fillets are folded carefully into the hot pumpkin cabbage. The cabbage goes in the middle of the plates, with two gratinated Kasseler slices on each, ready to serve.

An optional mustard-cucumber side follows its own recipe. The cucumber is peeled, quartered lengthways, cored and cut into sticks, then enters preserving jars with supplied onion cubes and mustard flakes. White-wine vinegar, water, salt and sugar come to the boil together and are poured in immediately while hot to cover the cucumber. The lids are closed firmly, and the jars stand closed for twenty-four hours. A dill sprig is listed without an insertion step.