Kasseler with sauerkraut
easy
75 mins
75 mins
Ingredients
- 800 g detached pork chop
- 1 bundle (approx. 500 g) Soup vegetables
- 625 ml Vegetable broth (instant)
- 50 g streaky smoked bacon
- 1 medium onion
- 1 TABLESPOON Butter or margarine
- 1 can(s) (850 ml) Sauerkraut
- 100 ml apple juice
- 1 Bay leaf
- 3 Juniper berries
- 500 g fresh pasta
- 7-10 Tbsp Salt
- 1 TABLESPOON clarified butter
- 50 g Whipped cream
- 3 TABLESPOONS dark sauce thickener
- 7-10 Tbsp Pepper
- 1/2 bunch Parsley
- 7-10 Tbsp Parsley and laurel
Directions
- 1
Wash the meat, pat dry and place on the fat pan of the oven. Roast in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for approx. 1 hour. Clean, wash and cut soup vegetables into pieces.
- 2
After about 15 minutes, add soup vegetables and 500 ml broth. In the meantime cut bacon into cubes. Dice onion roughly. Heat the fat in a pan. Fry onions and bacon in it. Add sauerkraut and braise well.
- 3
Add apple juice to the sauerkraut and pour in 125 ml vegetable stock. Add laurel and juniper berries to the sauerkraut and braise for 10-15 minutes. Cook potato noodles in boiling salted water for about 2 minutes.
- 4
Drain, drain. Heat clarified butter in a pan and fry the potato noodles until golden brown. Sprinkle with a little salt. Remove the smoked pork loin. Pour gravy through a sieve into a pot, add cream and bring to the boil.
- 5
Add the sauce thickener while stirring, bring to the boil again. Season with salt and pepper. Wash parsley, chop finely and sprinkle on the meat. Cut into slices and arrange the sauerkraut on a plate.
- 6
Serve garnished with parsley and laurel. Serve with sauce and potato noodles.
Nutrition Facts
810 kcal
61 g
36 g
56 g
More Delicious Recipes
