Summary

Ingredients

• 4 slices Kasseler
• 1 kg potato (s), floury boiling
• 125 g butter
• 1 large can sauerkraut
• 150 g bacon
• some Milk
• salt and pepper
• nutmeg
• sugar
• cream
• food starch

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Instructions

1. Peel the potatoes and cook until soft.
2. Put a large pot of water on medium heat.
3. Finely dice the bacon and leave it in another saucepan. Let the sauerkraut drain off, if necessary rinse with water if it is too acidic. Add the sauerkraut to the bacon. Fill up with enough water that the herb is not completely covered. Let simmer for 10 minutes.
4. Put the smoked ham in the pot with water and let it simmer over a low flame for 10-15 minutes.
5. In the meantime, drain and mash the potatoes. Add about 1 tablespoon of salt, freshly grated nutmeg and the butter. Stir with a wooden spoon and add enough warm milk to get a nice consistency. To taste.
6. If you like, add some cream to the sauerkraut. Since we like to eat the herb sloppy, I mix cornstarch with water and add it to the herb. Because it was put on with a relatively large amount of water, it now gets the desired sloppy bond. Season with salt, pepper and a little sugar.
7. Serve with the mashed potatoes and the Kassler.