Beetroot posset
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Slowly simmered beetroot possum is a great country dish from an inexpensive pork sausage called kassler. Tämä is myös one of those dishes that wine loves.
Ingredients for six
400g kassler 300g beetroot 3 red onions 2 teaspoons rosemary 1 teaspoon black pepper 1 teaspoon salt 1 tablespoon honey roux-flour, i.e. 1 tablespoon butter and 1 tablespoon wheat flour fresh parsley for garnish
Cut the kassler into cubes. The fat will melt nicely into the pot.
Peel and cut the beetroot into dice size pieces. Slice the red onion.
Place the meat in the bottom of the pot and start to take the lumps. Stir and brown the surfaces.
Add water to the pot so that the meat is just covered. Stir in the beetroot and red onion.
Season with rosemary, honey, pepper and salt.
Let simmer gently under a lid for 1.5h, stirring with a ladle. Stir while you wait for the main course.
When the meat and beetroot are tender, check the flavour and stir the main course into the pot.
Serve the beetroot posset with parsley.
Serve the beetroot posset with parsley.
