Pear sauerkraut with smoked pork

Name: Pear sauerkraut with smoked pork
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Onions; 480 g Kasseler (boneless); 10 g Butter or margarine; 1 can(s) (850 ml) Sauerkraut; 1/4 l clear broth (instant); 1 Bay leaf; 1 TEASPOON Caraway seeds; 2 medium-sized pears; 1 pack of Mashed Potatoes; 7-10 Tbsp Salt; 1/4 l low-fat milk (1,5 %); 7-10 Tbsp grated nutmeg; 1/2 bunch Parsley; 7-10 Tbsp Pepper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Onions
480 g Kasseler (boneless)
10 g Butter or margarine
1 can(s) (850 ml) Sauerkraut
1/4 l clear broth (instant)
1 Bay leaf
1 TEASPOON Caraway seeds
2 medium-sized pears
1 pack of Mashed Potatoes
7-10 Tbsp Salt
1/4 l low-fat milk (1,5 %)
7-10 Tbsp grated nutmeg
1/2 bunch Parsley
7-10 Tbsp Pepper

Directions

1
Onions peel and cut into slices. Wash and dry the smoked pork loin. Heat the fat in a pot and fry the onions lightly. Add the sauerkraut, smoked pork loin, stock, bay leaf and caraway, bring to the boil and braise covered for about 40 minutes. In the meantime, wash and halve the pears and cut out the cores. Cut the pear halves into thin slices. After 20-25 minutes, add the pears to the sauerkraut and braise.
2
For the mashed potatoes boil 1/2 litre of water and 1 teaspoon of salt. Remove from the heat, add cold milk and stir in the mashed potatoes briefly. Stir again after 1 minute, season to taste with Musakt and keep warm. Wash parsley, dab dry and chop. Season sauerkraut with salt and pepper. Slice smoked pork loin and arrange on plates with sauerkraut and mashed potatoes. Serve sprinkled with parsley