Sauerkraut with kassler and mashed potatoes

Step 1/ 4

• 250 g smoked pork loin
• 200 g sauerkraut

• saucepan

Preheat oven to 80°C/175°F. Pat kassler dry with a towel. Add sauerkraut to a small saucepan with veal stock and kassler and bring to a boil. Cover and transfer to preheated oven and bake at 80°C/175°F for approx. 25 – 30 min.

Step 2/ 4

• 250 g potatoes
• salt

• saucepan (large)
• cutting board
• knife

Meanwhile, peel potatoes and cut into large pieces. In a large saucepan, bring potatoes to a boil in salted water and cook for approx. 15 – 20 min. Drain and set aside.

Step 3/ 4

• 50 ml milk
• 12½ g butter
• salt
• pepper
• nutmeg

• potato masher
• saucepan (small)

In a small saucepan, slowly warm milk and butter over medium heat. Add potatoes and mash. Season to taste with salt, pepper, and nutmeg.

Step 4/ 4

• cutting board
• knife

Slice kassler into finger-width strips and serve on a plate with mashed potatoes and sauerkraut. Enjoy!

Enjoy your meal!