Sauerkraut mit Kasseler und Kartoffelpüree

Shopping list

• 600 g Kasseler (smoked pork loin) — bone-in or boneless

  Sub
• 500 g sauerkraut — drained and rinsed

  Sub
• 1 piece onion — thinly sliced

  Sub
• 30 g butter

  Sub
• 6 piece juniper berries — lightly crushed

  Sub
• 2 piece bay leaves

  Sub
• 150 ml dry white wine

  Sub
• 200 ml chicken or vegetable stock

  Sub
• 800 g floury potatoes — peeled and quartered (e.g. Maris Piper)

  Sub
• 150 ml whole milk — warmed

  Sub
• 50 g butter — for mash

  Sub
• 1 pinch ground nutmeg

  Sub
• 1 tsp salt — or to taste

  Sub
• 0.5 tsp black pepper — freshly ground

  Sub

Step by step

1. 1

   Melt 30g butter in a large heavy pot over medium heat. Add the sliced onion and cook for 4– 5 minutes until softened and translucent.

2. 2

   Add the drained sauerkraut, juniper berries, and bay leaves. Stir well.

3. 3

   Pour in the white wine and stock. Nestle the Kasseler into the sauerkraut. Bring to a gentle simmer.

4. 4

   Cover the pot and cook over low heat for 40– 50 minutes, turning the pork once halfway through, until the meat is tender and heated through.

5. 5

   Meanwhile, place the quartered potatoes in a large pan of cold salted water. Bring to the boil and cook for 15– 18 minutes until completely tender.

6. 6

   Drain the potatoes thoroughly and return them to the pan. Mash until smooth using a potato masher or ricer.

7. 7

   Beat in the warmed milk and 50g butter until creamy. Season with nutmeg, salt, and black pepper to taste.

8. 8

   Remove the Kasseler from the sauerkraut and slice thickly. Discard the bay leaves.

9. 9

   Serve the sauerkraut on warmed plates, top with slices of Kasseler, and accompany with a generous mound of mashed potato.