Sauerkraut with kassler and mashed potatoes

Sauerkraut with kassler and mashed potatoes

Based on 18 ratings
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Mason

Mason

Contributor

"German Kassler is a cured and lightly smoked pork loin. It’s delicious in stews, but also in combination with cabbage, as with us in combination with sauerkraut—another real German classic. The already cured and smoked meat only needs to be briefly roasted, boiled, or baked in the oven. Our recipe shows you a classic version of Kassler from the oven with sauerkraut and mashed potatoes. If you still have some Kassler left afterwards, you can also serve it cold or fry it like you would ham."

Difficulty

Easy 👌

Preparation

20 min

Baking

30 min

Resting

0 min

Ingredients

2Servings
250 g
smoked pork loin
250 g
potatoes
200 g
sauerkraut
125 ml
veal stock
50 ml
milk
12½ g
butter
nutmeg
salt
pepper
MetricImperial

Utensils

saucepan, saucepan (large), 2 cutting boards, 2 knives, potato masher, saucepan (small)

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Nutrition per serving

Cal435
Fat21 g
Protein35 g
Carb23 g
  • Step 1/4

    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.
    • 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

    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.
    • 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

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

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

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

  • Enjoy your meal!

    Sauerkraut with kassler and mashed potatoes

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