Roast pork with sauerkraut

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Mix honey and mustard. Wash the Kasseler, dab dry and coat all around with honey mustard. Cook in a roaster in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 2 1/2 hours. Peel 1 onion and dice it roughly. Peel, wash and roughly dice the carrot. After approx. 15 minutes add to the frying pan

2. 2

   Peel the remaining onions and cut into strips. Heat the lard in a pot. Fry the onion strips for about 5 minutes while turning. Squeeze the sauerkraut lightly and add to the onions. Season with laurel, juniper, allspice and sugar. Braise in a closed pot for about 40 minutes. Clean, wash and cut the peppers into strips. Add to the sauerkraut about 15 minutes before the end of the cooking time

3. 3

   Peel and wash the potatoes, cut them in half depending on their size and cook in boiling salted water for about 20 minutes. Wash parsley, shake dry, pluck leaves from the stalks and chop finely

4. 4

   Remove the roast pork and keep it warm. Pour broth and 100 ml water into the roaster, bring to the boil and dissolve the roasting mixture. Pour through a fine sieve. Stir starch and 2 tablespoons of water until smooth and bind jus with it. Cut the roast into slices. Sprinkle potatoes with parsley. Arrange sauerkraut, roast and sauce. Add potatoes

Nutrition Facts

KCAL
560 kcal

CARBS
45 g

FATS
21 g

PROTEINS
45 g