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Sauerkraut and Pork Recipe - Sauerkraut auf Westfaelische Art

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Sauerkraut and Kasseler

Sauerkraut and Kasseler

J.McGavin

West Phalia is a state with many industrial cities like Münster, Paderborn and Osnabrück and not usually where a tourist goes when they visit Germany. The food there is German to the core and you can find some delicious dishes.

Try this Sauerkraut and Pork recipe, for example. The pork is usually "Kasseler" which you can replace with a nice ham steak or slab of bacon. Even some nice sausages would do well in the sauerkraut, which is flavored with juniper and bay.

Makes 4 servings

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Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes

Yield: 4 servings

Ingredients:

  • 4 oz. "Bauchspeck" or bacon
  • 2 tsp. oil
  • 1 large onion
  • 2 c. beef or vegetable broth
  • 1 bay leaf
  • 5 juniper berries
  • 2 lb. sauerkraut (2 - 3 cans)
  • Pepper
  • 1 potato (4 - 6 oz.)
  • 1 1/2 lb. "Kasseler" or ham

Preparation:

Cube the bacon and chop the onion.

Sauté the bacon pieces in oil until crisp. Add the onion and continue to cook for several minutes on medium heat until the onion starts to brown.

Add the broth, bay and juniper.

Taste the sauerkraut and rinse a little bit if it is too salty. do not rinse long. Press out some of the liquid.

Add the sauerkraut to the pan. Reduce heat to low and simmer for 1 hour. Add water as necessary.

Peel the potato and grate it into the sauerkraut. Lay the "Kasseler" on top of the mixture and continue simmering for a half hour or longer.

Season to taste. You can add a small glass of white wine to the mixture if you like.

Serve with mashed potatoes or Dampfkartoffeln.

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