Kasseler in sauce sauce
So my mother-in-law prepares Kasseler, she comes from East Prussia and makes really delicious food and this is totally simple:
Approximately Fry 1 kg of Kasseler neck vigorously and then add 3 cups of sour cream and 2 cups of sour cream. Cook for 2 hours on the lowest flame. It is best to fry the meat the day before and simmer it for 1 1/2 hours and then heat it again the next day for 3/4 to whole hour, then neatly add flavor to the sauce. You can save yourself seasoning. Definitely with boiled potatoes. With croquettes it would be just too fat. Yes - and it really fits all vegetables (cauliflower, Brussels sprouts, peas, carrots, whatever you want ...).
Oh yes, in East Prussia they also prepared Schmand ham. So, if you have a piece of ham too much!
