Description
Zartes Kasseler auf knackigem Rosenkohl, umhüllt von cremiger Schmelzkäse-Milch-Sauce mit sanft geschmorten Zwiebeln. Goldbraun gebacken, würzig, sahnig und mit feiner Rauchnote – ein herzhafter Genuss.
Ingredients
Scale
- 4 slices Kasseler (smoked pork loin)
- 1 kg Brussels sprouts
- 200 g processed cheese (Schmelzkäse)
- 1/4 liter milk
- 1 medium onion
- Clarified butter (Butterschmalz)
- Salt
- Black pepper
Instructions
- Preheat your oven to 150°C (302°F) so it is ready when you assemble the casserole.
- Clean the Brussels sprouts thoroughly by trimming the stem ends and removing any yellow or damaged outer leaves. Rinse them under cold running water.
- Bring a large pot of salted water to a boil. Add the cleaned Brussels sprouts and blanch them for about 5-7 minutes until they are just tender but still retain their bright green color. Drain the Brussels sprouts well and set them aside.
- While the Brussels sprouts are blanching, peel the onion and cut it into small, even cubes.
- Heat a large frying pan over medium heat and add a small amount of clarified butter (Butterschmalz). Place the Kasseler slices in the pan and sear them lightly on both sides for 2-3 minutes per side, until they are slightly browned but not fully cooked through. Remove the Kasseler slices from the pan and set them aside.
- In the same pan, using the remaining fat, add the cubed onion and sauté over medium-low heat for about 3-5 minutes until the onions are soft and translucent, stirring occasionally to prevent them from browning.
- While the onions cook, prepare the cheese sauce. In a small saucepan, combine the processed cheese and milk. Heat the mixture gently over low to medium heat, stirring constantly until the cheese is fully melted and you have a smooth sauce. Season the sauce with a small amount of salt (since Kasseler is already salty) and freshly ground black pepper to taste. Stir well and set aside.
- Lightly grease a large oven-safe casserole or baking dish with a little clarified butter to prevent sticking.
- Evenly spread the blanched Brussels sprouts over the bottom of the prepared baking dish, arranging them in a single layer.
- Arrange the Kasseler slices on top of the Brussels sprouts so that they overlap slightly in a shingle or roof tile pattern.
- Scatter the sautéed onion cubes evenly over the Kasseler slices, making sure they are well distributed for flavor.
- Pour the warm cheese sauce evenly over the entire casserole, ensuring that all the ingredients are covered.
- Place the casserole dish in the preheated oven and bake for about 20 minutes at 150°C (302°F), or until the sauce is bubbling and the top is lightly golden.
- Remove the casserole from the oven and let it rest for a few minutes before serving. Serve hot, ideally with a side of creamy mashed potatoes or fresh baguette.
Notes
You can add a sprinkle of fresh herbs such as parsley or chives before serving for extra flavor and color. For a crispier top, you can increase the oven temperature to 180°C (356°F) for the last 5 minutes of baking. This dish pairs perfectly with mashed potatoes or a crusty baguette to soak up the delicious cheese sauce.
- Prep Time: 10
- Cook Time: 20
- Category: Auflauf Rezepte
Nutrition
- Serving Size: 3 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 30-40g
- Fiber: 2-5g
- Protein: 20-30g
- Cholesterol: 60-100mg
