Summary

Ingredients

• 2 smoked pork (neck steaks)
• 2 ribs (thick rib), fresh
• 2 sausages, smoked
• 50 g bacon, smoked, mixed
• 500 g potato (s), floury cookin
• 500 g sauerkraut, ready to cook
• 500 ml vegetable broth or beef broth
• 1 teaspoon, leveled pepper, white
• 1 tablespoon, heaped clarified butter

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Instructions

1. Peel, wash and cut the potatoes into small pieces. Finely dice the bacon. Boil the stock from 500 ml of boiling water and the grained vegetable stock or beef stock.
2. Preheat the oven to 200 ° C top / bottom heat or 180 ° C hot air.
3. Layer the potatoes, sauerkraut, diced bacon, neck steaks and thick ribs in an ovenproof pot and sprinkle with the pepper. The meat should be covered with cabbage and potatoes. Carefully pour the hot broth over it, put on the lid and place the saucepan in the oven on the middle rail. The dish now takes a good 60 minutes to cook.
4. Cut the sausages into slices. Take the pot out of the oven. Remove the neck steaks and ribs. Put the sausage slices in the pot and put it back in the oven, but switch off the oven, now the residual heat is sufficient.
5. Heat the clarified butter in a large pan. Briefly fry the neck steaks and ribs, remove and cut into pieces. Take the pot out of the oven. Add the fried pieces of meat, stir everything well and serve very hot.