Entree: Austria – Central Culinary Region – Bauernschmaus (Hearty peasant-style platter of fried and braised pork cuts, sausages, potatoes and cabbage)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Total 1 hr 5 min

Ingredients

- 1 lb (454 g) pork shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 6 oz (170 g) smoked bacon, sliced
- 4 smoked sausages (e.g., bratwurst or krainer), approx. 5 oz (140 g) each
- 2 tbsp (30 ml) rendered pork fat or vegetable oil
- 2 tbsp (30 g) butter
- 2 large onions, sliced
- 1.5 lb (680 g) waxy potatoes, peeled and cut into 1/2-inch (1.3 cm) slices
- 2 cups (480 g) sauerkraut, rinsed lightly and drained
- 1/2 cup (120 ml) dry white wine (optional)
- 1 cup (240 ml) chicken or beef stock
- 2 bay leaves
- 1 tsp (2 g) caraway seeds, lightly crushed
- 1 tsp (5 g) kosher salt, plus more to taste
- 3/4 tsp (2 g) freshly ground black pepper
- 2 tbsp (8 g) fresh parsley, chopped
- Mustard, for serving

Instructions

1. Pat the pork shoulder cubes dry and season with 1/2 tsp (2.5 g) salt and 1/2 tsp (1 g) pepper. Heat rendered pork fat in a large heavy skillet or Dutch oven over medium-high heat and brown the pork in batches until well caramelized, about 4–5 minutes per batch; remove and set aside.
2. Add the sliced bacon to the pan and crisp for 3–4 minutes, then add the sausages and brown on all sides, about 6 minutes. Transfer sausages and bacon to the plate with the pork.
3. Reduce heat to medium, add butter, then add the sliced onions. Sauté until soft and golden, about 8–10 minutes. Stir in the potatoes and sear until edges color, about 6 minutes.
4. Return the browned pork, bacon, and sausages to the pot. Stir in the sauerkraut, white wine (if using), stock, bay leaves, and caraway seeds. Bring to a gentle simmer, cover, and cook over low heat for 25–30 minutes, or until potatoes are tender and flavors have melded.
5. Remove the lid, increase heat slightly, and cook uncovered 5–8 minutes to reduce excess liquid and concentrate flavors. Taste and adjust seasoning with remaining salt and pepper.
6. Sprinkle with chopped parsley and serve hot family-style with mustard at the table.