Römertopf – Sauerkraut with Kasseler

Summary

Ingredients

• 600 g potato (s), floury boilin
• 2 onions)
• 2 apples (Boskop, Jonathan)
• 600 g Kasseler - neck
• 800 g sauerkraut
• 1 teaspoon caraway seeds
• 10 juniper berries
• 2 bay leaves
• liter ⅛ meat broth
• 100 g crème fraîche
• 3 tablespoon horseradish, from the glass
• Pepper, black

Print Recipe Pin Recipe

Instructions

1. Water the Römertopf, peel and wash the potatoes and cut into small cubes. Peel and dice onions and apples. Cut the Kassler into 2 cm cubes.
2. Put the sauerkraut loosely in the Römertopf and mix with the potatoes, smoked pork, onions and apples. Sprinkle with pepper, put caraway seeds, juniper berries and bay leaves in between.
3. Mix the broth with creme fraiche and horseradish and pour over the herb mixture.
4. Close the pan and cook at 220 ° C (fan oven 200 ° C) for 1 hour 20 minutes.