Sauerkraut salad with Kasseler

Name: Sauerkraut salad with Kasseler
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Mild sauerkraut from the barrel; 125 g Lamb's lettuce; 1 (approx. 60 g) red onion; 3 (approx. 900 g) Oranges; 2 (150 g each) Cup of cream yoghurt; 2 TABLESPOONS Honey; 1 TEASPOON pickled green peppercorns; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 8 discs (approx. 150 g) Kasseler cold cuts; 7-10 Tbsp Orange slices

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Mild sauerkraut from the barrel
125 g Lamb's lettuce
1 (approx. 60 g) red onion
3 (approx. 900 g) Oranges
2 (150 g each) Cup of cream yoghurt
2 TABLESPOONS Honey
1 TEASPOON pickled green peppercorns
7-10 Tbsp Salt
7-10 Tbsp white pepper
8 discs (approx. 150 g) Kasseler cold cuts
7-10 Tbsp Orange slices

Directions

1
Drain the sauerkraut on a sieve. Clean lamb's lettuce, wash thoroughly several times and also drain. Peel onion and cut into fine rings. Peel oranges so that the white skin is completely removed. Use a sharp knife to remove the orange fillets between the parting skins and squeeze the juice from the parting skins in a bowl. Mix yoghurt, honey, peppercorns and about 6 tablespoons of orange juice and season the sauce with salt and pepper.
2
Carefully mix the sauerkraut, onions, orange filets and yoghurt dressing, up to 4 tablespoons. Arrange the lamb's lettuce on 4 plates and arrange the sauerkraut salad on top. Roll up the slices of smoked pork and finally place them on the salad. Add the rest of the sauce as a blob. Garnish with orange slices as desired. Serve immediately