Germany · Germany

Kasseler mit Sauerkraut (German Smoked Pork with Sauerkraut)

Name: Kasseler mit Sauerkraut (German Smoked Pork with Sauerkraut)
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4 servings
Cuisine: Germany
Ingredients: smoked pork loin 800 g; sauerkraut, rinsed 500 g; apple, sliced 200 g; onion, sliced 150 g; juniper berries 4 g; bay leaves 2 pieces; chicken stock 250 ml; black pepper 2 g

Smoked pork loin simmered with sauerkraut, apple and juniper.

60 minutes · 4 servings · Easy

Kasseler is pork loin salted and smoked, traditionally over beechwood in Thuringia, and it is a different animal entirely from a roast. Smoking it whole before slicing means the outside can dry while the centre stays pale and juicy, which is why it is warmed gently rather than fried. Juniper and apple keep the sauerkraut beside it from being the only sharp thing on the plate.

Ingredients

smoked pork loin800 g
sauerkraut, rinsed500 g
apple, sliced200 g
onion, sliced150 g
juniper berries4 g
bay leaves2 pieces
chicken stock250 ml
black pepper2 g

Directions

1
Layer onion, apple, sauerkraut, juniper and bay in a pot.
2
Add pork and stock; cover; simmer at 160C for 40 minutes.
3
Rest pork 5 minutes; slice.
4
Serve pork with sauerkraut.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content