Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
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
- 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.
- 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.
- Mix the broth with creme fraiche and horseradish and pour over the herb mixture.
- Close the pan and cook at 220 ° C (fan oven 200 ° C) for 1 hour 20 minutes.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below