🍽️ Kasseler in Apfel-Schalotten-Sud with Hazelnut Schupfnudeln

Name: Kasseler in Apfel-Schalotten-Sud with Hazelnut Schupfnudeln
Total time: 30 min
Yield: 4 servings
Ingredients: Shallots 2 pcs.; Apples, red 2 pcs.; Sugar 1.5 tbsp.; Vegetable broth 400 ml; Kasseler, in one piece 600 g; Salt pinch; Pepper, black ground pinch; Butter 2 tbsp.; Potato dumplings 800 g; Hazelnut kernels, ground 40 g; Chives, fresh 10 g

570 kcal · 30 min · 4 servings

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Ingredients

Shallots 2 pcs.
Apples, red 2 pcs.
Sugar 1.5 tbsp.
Vegetable broth 400 ml
Kasseler, in one piece 600 g
Salt pinch
Pepper, black ground pinch
Butter 2 tbsp.
Potato dumplings 800 g
Hazelnut kernels, ground 40 g
Chives, fresh 10 g

Instructions

1. Halve, peel, and slice the shallots into rings. Wash the apples thoroughly, quarter them, remove the core, and cut into cubes.
2. Heat 1 tbsp. sugar together with 2 tbsp. water in a pot over high heat and let it caramelize. When the sugar starts to turn golden, add the shallots and apples and deglaze with broth. Simmer everything for about 10 minutes.
3. Rinse the Kasseler, pat dry, and cut into cubes. Add these cubes to the apple-shallot sauce and simmer over medium heat, stirring occasionally, for about 3 minutes. Season the sauce with salt and pepper.
4. Heat the butter in a pan over medium heat until it turns brown. Fry the Schupfnudeln in it on all sides for about 5 minutes. Add the hazelnuts and season with salt and pepper.
5. Wash the chives, shake off the water, and cut into fine rolls. Plate the Schupfnudeln, pour the apple-shallot sauce with the Kasseler cubes over them, garnish with chives, and serve. Enjoy your meal!

Nutrition per serving

kcal: 570
Protein: 34 g · Fett/Fat: 25 g · Carbs: 54 g