Oakwood Kassler with Coleslaw and Kartoffelsalat (potato salad)

BY RICHARD CORNISH

If you have never had Kassler, try one of these. They are brined and smoked pork chops originally from Germany. When they come from Oakwood Smokehouse in Castlemaine, you know they are made from free-range and old breed pork.

Serves 4

Ingredients

  • 4 Oakwood Kassler chops

Kartoffelsalat (Potato Salad)

  • Potato Salad

  • 4 potatoes, peeled

  • ½ white onion, diced

  • ½ stock cube

  • 1 teaspoon sugar

  • 2 tablespoons olive oil

  • 2 tablespoons cider vinegar

  • Pepper

 

 Coleslaw

  • ½ cabbage, finely sliced

  • 1 red apple, cut into batons

  • ½ Spanish onion, finely sliced

  • 4 tablespoons egg mayo

  • 2 tablespoons wine vinegar

  • 4 tablespoons extra virgin olive oil

  • 4 tablespoons chopped soft herbs

Method

Peel the potatoes. Place in a saucepan and cover with cold water over high heat— cook for 20 minutes or until just soft when a skewer is inserted. Drain. Add the potato salad ingredients while the potatoes are still hot. Cover. Set aside. Make the coleslaw by mixing allow the ingredients in a large bowl and mix well with clean hands.

Heat the grill on the BBQ. When hot, grill the Kassler for 5 minutes on one side, 5 minutes on the other side. Turn again and cook a further 3 minutes on one side and 3 minutes on the other side. Remove. Allow to rest for 5 minutes. Serve with potato salad, coleslaw, and mustard.

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Main Meals, Salads and SidesGuest AuthorOakwood Smallgoods