Kasseler

Ingredients

• 2.5 lb smoked pork loin (Kasseler or similar cured cut)
• 8 count whole cloves
• 2 count bay leaves
• 1 tablespoon black peppercorns
• 3 count fresh thyme sprigs
• 2 count medium carrots
• 1 count medium yellow onion
• 2 tablespoon unsalted butter
• 2 tablespoon whole grain mustard
• 4 cup water

Instructions

1. 1

   Remove the kasseler from its packaging and rinse it under cool water to remove any surface brine. Pat it completely dry with paper towels — this helps the exterior brown slightly during cooking.

2. 2

   Peel 2 medium carrots and cut them into 2-inch diagonal chunks. Peel 1 medium yellow onion and cut it in half, leaving the root end intact so it doesn't fall apart during cooking. Set both aside.

3. 3

   Gather 8 whole cloves, 2 bay leaves, 1 tablespoon black peppercorns, and 3 fresh thyme sprigs. You'll add these to the cooking liquid in the next section.

4. 4

   Preheat your oven to 325°F. Place a Dutch oven or heavy roasting pan with a lid over medium-high heat on the stovetop. Once hot, add 2 tablespoons unsalted butter and let it foam for about 30 seconds.

5. 5

   Carefully place the dried kasseler into the hot butter, fat-side down. Let it sear without moving for 3-4 minutes — you want a light golden-brown crust on the exterior. Don't worry if it sticks slightly; the butter will help it release. Flip and sear the other side for another 2-3 minutes until lightly browned.

6. 6

   Pour 4 cups of water around (not over) the kasseler. The liquid should come halfway up the sides of the meat — this braises it gently. Add the 8 whole cloves, 2 bay leaves, 1 tablespoon black peppercorns, and 3 thyme sprigs directly to the liquid.

7. 7

   Arrange the carrot chunks and onion halves around the kasseler in the liquid. Cover the pot with its lid and transfer it to the preheated 325°F oven. Braise for 50-60 minutes, or until the kasseler is very tender and a fork slides through the meat with minimal resistance.

8. 8

   Remove the pot from the oven and carefully transfer the kasseler to a cutting board. Tent it loosely with foil and let it rest for 5 minutes — this allows the juices to redistribute and makes slicing easier. Strain the cooking liquid through a fine-mesh strainer into a small saucepan if you'd like to use it as a sauce base, discarding the solids.

9. 9

   Slice the rested kasseler against the grain into 1/2-inch-thick slices, arranging them on a warm serving platter. This reveals the rosy smoke ring and tender interior.

10. 10

    If desired, warm the strained cooking liquid gently on the stovetop and whisk in 2 tablespoons of whole grain mustard for a simple sauce. Drizzle over the slices or serve on the side along with crusty rye bread, traditional mustard, and sauerkraut.

Tools you’ll need

• Dutch oven or heavy roasting pan with lid
• instant-read thermometer (optional, but helpful)
• fine-mesh strainer
• cutting board
• sharp slicing knife
• paper towels

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