Roast Kassler

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

The delicious German speciality, Kassler, is fresh loin of pork marinated with pepper, cloves and juniper berries for 12–24 hours and then oak-smoked for a further 12 hours. It used to be quite difficult to find but is now becoming more widely available as many pork butchers produce their own. It is best roasted rather than boiled. It may be served hot, warm or cold.


  • 1 × 2.3 kg Kassler


Preheat the oven to 180°C/350°F/Gas 4.

Weigh the joint and calculate 20 minutes per 450 g. Put the piece of Kassler on to a roasting tin; during cooking, baste once or twice with the fat which will render out. Test the meat. The juices should run clear. When cooked, turn off the oven or set to a very low heat; leave the meat to relax for approximately 20 minutes before carving. De-grease the pan and serve the sweet juices with the Kassler. Keep the pork fat to roast or sauté potatoes.