Kassler Neck

Kassler Neck

Kassler is cut from the back of the pig, is also called Kassel rib and is lightly salted. If the back is cut into pieces, you get Kassler cutlet; boneless it is then Kassler fillet. The meat is fat-free and only needs to be fried or boiled for a very short time. It's not salted. The Kassler neck contains a small fat-edge against it. Kassler can be eaten warm or cold, but not raw. Roast remains, cut into slices, are suitable well as cold cuts.

All data per 100 g:
Calories
Carbohydrates
Protein
Fat
308 kcal
0 g
20 g
26 g

Recipes with Kassler Neck

Bean stew with Kassler
Bean stew with Kassler tastes particularly hearty, is inexpensive and can be prepared quickly and easily. Remove the bone from the Kassler Nacken and boil in the stew, as it gives off a particularly strong flavour to the broth. ...
Beet stew with Kassler
Beet stew with Kassler Steck beet stew with Kassler tastes particularly hearty and is easy to prepare. Peel and chop the turnips, potatoes and onion. ...
Bread roll with smoked pork loin and sauerkraut
Bread roll with smoked pork loin and sauerkraut Bread roll with pork loin and sauerkraut is a hearty snack that satisfies well and can replace a small main meal. Drain the sauerkraut and collect the sauerkraut juice. ...
Cassler casserole
Cassler casserole For Kassler casserole, first remove Kassler neck from bone and cut into slices. Boil 0.2 L of wine briefly in a pot. ...
Colourful flowers cabbage Kassler casserole
Colourful flowers cabbage Kassler casserole is prepared in a mustard sauce. Divide both kinds of colorful flowers cabbage into florets. ...
Flowers Cabbage Kassler Quiche
Flowers Cabbage Kassler Quiche Blumen Kohl Kassler Quiche is prepared with a simple shortcrust pastry and tastes particularly hearty with Kassler. For the short pastry, knead the flour with salt, a medium egg and soft butter. ...
Gourmet Pot
Gourmet Pot tastes particularly hearty and satiates well. Soak oyster mushrooms in hot water for 10 minutes. ...
Green cabbage
Green cabbage is a typical North German recipe that is traditionally eaten in winter. Especially in East Frisia green cabbage is served with sweet potatoes. ...
Green cabbage stew au gratin
Green cabbage stew au gratin can be prepared very well. Pluck the green cabbage from the thick stalks, wash and blanch in portions in boiling water. ...

(C)opyright by Marions Kochbuch