Wash the smoked pork and pat dry. Cut the onions into rings. Peel the potatoes and cut into small pieces.
Fry the piece of smoked pork in a stew pan in clarified butter on all sides until it is a nice color. Remove and set aside for a moment.
Fry the onion rings in the same pan until they turn color. Then add the piece of Kasseler again and pour in a bottle of malt beer and the broth and bring to the boil. Add 1 teaspoon of granulated broth and stew with the lid on for about 2 hours. From time to time to turn.
Place the potatoes in cold water about 40 minutes before the end of the cooking time. When the water is boiling, add 1–2 teaspoons of salt and cook the potatoes for 15–20 minutes until soft.
About 30 minutes before the end of the cooking time, place the sauerkraut in a little granular broth (the cabbage should just be covered with broth), bring to the boil and then simmer for about 20 minutes on a low level (note the individual specifications of the herb used).
Just before the potatoes and cabbage are ready, take out the smoked pork and put it in the oven at 80 ° C.
Pass the sauce over the onion rings or simply puree with a hand blender, bring to the boil and, if necessary, season with a little salt and pepper, possibly a little more granular broth. Most of the time, however, this is no longer necessary because the sauce already has enough flavor. Then thicken to the desired consistency.
When the potatoes are cooked, drain the water and mash the potatoes a little with a hand mixer, then add the butter and mix on a low level with the mixer. Add a little hot milk until the mashed potatoes have the desired consistency.
Cut the smoked pork and serve with the sauce, sauerkraut and mashed potatoes.
Ingredients
Print Recipe
Pin Recipe