Honey Kassler in mustard-onion cream in the Ninja® CombiHonigkassler in Senf-Zwiebelrahm a. d. Ninja® Combi

Name: Honey Kassler in mustard-onion cream in the Ninja® Combi
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: German
Ingredients: A little fat; 1000-1200 g smoked Kassler neck (cured smoked pork); Sweet paprika; 50 g honey; 1 red onion, in thin rings; 1 white onion, in thin rings; 500 g water; 30 g meat stock granules; 400 g cooking cream 7%; 40 g Löwensenf mustard, extra hot; 20 g cornstarch; A little salt and pepper

Honey-glazed Kassler with onions cooked in steam, finished in a mustard and onion cream sauce.

About 50 min start to finish (prep and waiting are our estimates)
Serves 4

Pork Main German

By Ulrike Behmer for Kochjunkie auf Reisen. Translated from German by Combi Recipes with machine help.

Set your Combi

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Step5minprinted as 'Dampf Bake' (steam bake)
Step15minprinted as 'Dampf Bake'

Start to finishAbout 50 minabout 10 min prep + about 10 min waiting + 30 min cookingThe recipe gives only the cooking time; the prep and waiting are our estimates.

ShelfCombi pan

Water in the panWater with granulated beef stock

You'll need

etwas Fett
1000 g2¼ lb 1000–1200 g2¼–2¾ lb Kassler Nacken geräuchert
Paprika edelsüß
50 g2 oz Honig
1 rote Zwiebel in dünnen Ringen
1 weiße Zwiebel in dünnen Ringen
500 g1 lb 2 oz Wasser
30 g1 oz Fleischbrühe gekörnt

Sauce

400 g14 oz 400 Kochsahne 7%
40 g1½ oz Löwensenf extra scharf
20 g⅔ oz Speisestärke
Etwas Salz und Pfeffer

A little fat
1000–1200 g2¼–2¾ lb smoked Kassler neck (cured smoked pork)
Sweet paprika
50 g2½ tbsp honey
1 red onion, in thin rings
1 white onion, in thin rings
500 g2 cups water
30 g2 tbsp meat stock granules

Sauce

400 g1⅔ cups cooking cream 7%
40 g1½ oz Löwensenf mustard, extra hot
20 g2½ tbsp cornstarch
A little salt and pepper

Method

Our step Grease the Combi pan with a little fat before the onion rings and Kassler go in.
Put the onion rings and Kassler in the Combi pan.
Dust the Kassler with paprika and pour the honey over it.
Cook for on Steam Bake, then stir the beef stock granules into the water and pour it in.
Cook for another on Steam Bake.
Our tip Kassler stays pink when cooked because it's cured, so the colour tells you nothing. If yours was sold raw rather than ready-cooked, it needs to reach 70°C160°F in the middle.
Meanwhile, mix the sauce ingredients together, stir them in before the time is up and let the remaining time run out.
Sauce
- 400 g1⅔ cups cooking cream 7%
- 40 g1½ oz Löwensenf mustard, extra hot
- 20 g2½ tbsp cornstarch
- A little salt and pepper
Our tip The starch settles while the sauce stands, so whisk it again just before it goes in, then stir it right through the stock to thicken evenly.
We had mini dumplings and Thüringer Schlachtekraut (Thuringian-style sauerkraut) with it.

Method

Our step Grease the Combi pan with a little fat before the onion rings and Kassler go in.
Zwiebelringe und Kassler in die tiefe Form des Combi geben.
Kassler mit Paprika bestäuben und den Honig über das Kassler geben.
Dampf Bake garen, dann das Wasser mit der gekörnten Rinderbrühe verrühren und angießen.
Weitere Dampf Bake garen.
Our tip Kassler stays pink when cooked because it's cured, so the colour tells you nothing. If yours was sold raw rather than ready-cooked, it needs to reach 70°C160°F in the middle.
Währenddessen die Zutaten für die Sauce verrühren und vor Ablauf der Zeit ein rühren und die restliche Zeit ablaufen lassen.
Our tip The starch settles while the sauce stands, so whisk it again just before it goes in, then stir it right through the stock to thicken evenly.
Wir hatten Miniknödel und Thüringer Schlachtekraut dazu.