Kassler in broth is typically the dish I make when I want something simple, hot, and really tasty without spending the afternoon in the kitchen.
Kassler (smoked pork) loves gentle cooking: instead of grilling it, I poach it slowly in an aromatic broth. The result: tender, moist meat with a subtle smoky flavor that permeates everything.
The first time I tasted this, it was in a very "family-style" setting: a pot, some vegetables, and you just let it cook. Since then, I often make it with seasonal vegetables that hold their shape well. Here, I'm using leek, carrot, and celeriac: it makes a nice, well-rounded, slightly sweet broth that complements the kassler without overpowering it.
What I also love is how nourishing yet balanced it is: plenty of protein, lots of vegetables, and cooked without frying. And if you like a really indulgent dish, you can drizzle it with a little whole-grain mustard mixed with a ladleful of broth, just before serving.
You can easily adapt the basic recipe: add more garlic if you like, a few juniper berries if you have them, or a touch of vinegar in the broth to liven things up. But the real key is to keep it at a gentle simmer, never a rolling boil: that's what makes kassler melt in your mouth.
Kassler in broth
4
people14
minutes41
minutes399
kcal55
minutesA recipe featuring tender kassler , gently poached in fragrant broth, served with meltingly soft vegetables. Simple, rustic, and just the right amount of comforting.
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Ingredients
800g of kassler (roast or thick slices)
1.2 L of water
2 vegetable stock cubes (or 1.2L of homemade stock)
2 carrots (approx. 180g, multiply as needed)
1 leek (approx. 180g, multiply as needed)
250 g of celeriac
1 onion (approx. 120g per unit)
2 garlic cloves
2 bay leaves
6 black peppercorns
1 tablespoon of wholegrain mustard
1 teaspoon of apple cider vinegar
Pepper (and salt only if needed)
Preparation steps
- Prepare the vegetables: peel the carrots and celeriac. Cut the carrots and celeriac into 2 cm pieces. Wash the leek and slice it into half-moons. Peel the onion and cut it into quarters. Lightly crush the garlic cloves with the flat of a knife.
- Prepare the stock: Pour the water into a large saucepan. Add the stock cubes (or homemade stock), bay leaf, peppercorns, onion, and garlic. Bring to a simmer.
- Poach the vegetables: add carrots, leek, and celeriac. Simmer for 12 minutes, uncovered or partially covered. The goal is a gentle, simmer, not a rolling boil.
- Add the kassler: submerge the kassler in the broth. Lower the heat slightly if necessary to maintain a steady simmer. Cook for 22 to 26 minutes depending on the thickness (22 minutes for thick slices, closer to 26 minutes for a roast-type piece).
- Thin the mustard: Ladle some hot broth into a bowl. Whisk in the wholegrain mustard and cider vinegar. Pour this mixture back into the saucepan to flavor without thickening.
- To finish: remove the kassler from the refrigerator, let it rest for 3 minutes on a board, then slice it. Taste the broth: add pepper, and salt only if necessary (the kassler is already salty/smoky).
- To serve: arrange the vegetables and kassler slices in deep plates. Pour over the hot broth generously.
📊 Nutritional Information
1 portion (approx. 430g, with broth and vegetables)
| Nutrient | Value |
|---|---|
| Calories | 399 kcal |
| Proteins | 41g |
| Carbohydrates | 16g |
| including sugars | 7g |
| Lipids | 18g |
| including saturated fatty acids | 6g |
| Fibers | 5g |
| Sodium | 1250mg |
| Vitamins | |
| Vitamin B12 | 95% RDA |
| Vitamin A | 90% of the recommended daily allowance (RDA) |
| Vitamin C | 35% AJR |
| Minerals | |
| Potassium | 28% AJR |
| Phosphorus | 42% AJR |
| Zinc | 38% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
Keep the leftover Kassler broth: it's perfect the next day for cooking pasta, rice, or just for reheating vegetables and making a quick meal.
💡 Chef's Tips
If your kassler is very salty, soak it in cold water for 20 minutes while you prepare the vegetables, then discard the water. And most importantly: keep it simmering gently; this is what prevents the meat from drying out.
🔄 Variations
- A more Alsatian version: add 4 juniper berries and a small clove to the broth.
- For a more indulgent version: serve with steamed potatoes (cooked separately) and a little broth-mustard sauce on top.
