Summary

Ingredients

• 4 slices smoked pork, neck or chop, approx. cm thick
• 1 pack potato puff pastry or dumpling dough, if you take dumpling dough, then mix in egg and a little onion and milk.
• 1 glass sauerkraut, seasoned to taste
• 3 tablespoon oil
• Seasoning (s) for the sauerkraut
• Fat for the sauerkraut

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Instructions

1. Grease the oven pan or a roast goose or duck with the oil. Place the 4 slices of smoked pork on top. Spread the potato pancake mixture on top (you can also make it yourself!) And spread the sauerkraut on top, previously steamed with a little fat - not too sparingly either! - to distribute.
2. Put it in the oven with the lid on for about 1 1/2 to 2 hours at 180-200 degrees Celsius. Open the lid shortly before the end of the cooking time, and if the potato pancake mixture is browned on the edge of the pan under the sauerkraut, then it is just right.
3. The dough is divided down into thick slices. Best always in the portion of a Kassel slice.
4. Really big sauce fans don`t get their money`s worth, because I always prepare an extra sauce from the Kassel bones. But it`s really not necessary.