Pea puree with Kasseler and sauerkraut

Name: Pea puree with Kasseler and sauerkraut
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 750 g roasted pork loin; 2 TABLESPOONS Butter or margarine; 800 g Sauerkraut from the barrel; 200 ml apple juice; 2 Bay leaves; 1 TABLESPOON Juniper berries; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 150 g streaky smoked bacon; 1/2 bunch Thyme; 1/2 bunch Parsley; 1 pack of Peas puree; 7-10 Tbsp Thyme and parsley

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
750 g roasted pork loin
2 TABLESPOONS Butter or margarine
800 g Sauerkraut from the barrel
200 ml apple juice
2 Bay leaves
1 TABLESPOON Juniper berries
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
150 g streaky smoked bacon
1/2 bunch Thyme
1/2 bunch Parsley
1 pack of Peas puree
7-10 Tbsp Thyme and parsley

Directions

1
Peel and chop the onion. Wash and dry the Kasseler. Heat the fat in a casserole dish. Brown the onions in it. Fry the smoked pork on all sides. Add sauerkraut and apple juice.
2
Season with bay leaves, juniper berries, salt, pepper and sugar. Cover and stew for 35 minutes. In the meantime, cut the bacon into cubes and drain in a pan without fat. Wash thyme and parsley, dab dry and chop finely.
3
Boil 1/2 litre of water. Remove the pot from the heat. Stir in pea puree flakes with a whisk. Put the puree in a bowl. Sprinkle with bacon and parsley. Cut the smoked pork loin into slices.
4
Arrange on the sauerkraut. Garnish with thyme. Serve with the purée.