Entree: Germany – Hesse – Frankfurter Rippchen (Cured and smoked pork cutlets gently simmered and served with sauerkraut and mashed potatoes)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 50 min

Ingredients

- 4 Frankfurter Rippchen (cured smoked pork cutlets), approx. 10 oz (280 g) each
- 12 fl oz (355 ml) German lager or light beer (optional) or additional water
- 2 cups (480 ml) water or enough to cover
- 1 medium onion, quartered
- 2 bay leaves
- 1 tsp (5 g) whole black peppercorns
- 1 lb (454 g) potatoes, peeled and cut for boiling
- 4 tbsp (56 g) butter, divided (for mash and finishing)
- 1/2 cup (120 ml) milk, warmed (for mash)
- Salt and freshly ground black pepper to taste
- 1 lb (450 g) sauerkraut, drained and rinsed if very sour
- 1 tbsp (15 ml) vegetable oil or butter (for warming sauerkraut)
- 1 tsp (2 g) caraway seeds (optional, for sauerkraut)
- German or coarse mustard for serving

Instructions

1. Place the Frankfurter Rippchen in a large pot with the beer (if using) and water so the meat is just covered. Add the quartered onion, bay leaves, and peppercorns. Bring to a gentle simmer.
2. Reduce heat to low and simmer gently for 20–30 minutes until heated through and tender (these cutlets are cured and smoked, so they only need to warm and become tender). Do not boil vigorously.
3. Meanwhile, place potatoes in a pot of cold salted water, bring to a boil, and cook until very tender, about 15–20 minutes. Drain, mash with 2 tbsp (28 g) butter and warmed milk, season with salt and pepper, and keep warm.
4. While potatoes cook, warm sauerkraut in a skillet with 1 tbsp (15 ml) oil or butter, add a splash of the simmering cooking liquid from the rippchen if desired, stir in caraway seeds, and cook until heated through, about 6–8 minutes. Adjust seasoning.
5. Remove rippchen from the simmering liquid, discard bay leaves and peppercorns if desired. If you like, reduce a cup of the cooking liquid over medium heat to make a light jus and finish with 2 tbsp (28 g) butter.
6. Serve one Frankfurter Rippchen per plate with a scoop of mashed potatoes, a portion of sauerkraut, a spoonful of the jus if used, and a dollop of German mustard.