Entree: Germany – Hesse – Kasseler mit Sauerkraut (Smoked, cured pork loin or chop braised and served with tangy sauerkraut)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 2 Kasseler loin chops, approx. 12 oz (340 g) each
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 g) butter
- 1 large onion, thinly sliced
- 2 cups (500 g) sauerkraut, drained and lightly rinsed if very sour
- 1/2 cup (120 ml) dry apple cider or apple juice
- 1 small apple, peeled, cored and diced
- 1 bay leaf
- 1 tsp (2 g) caraway seeds (optional)
- 1/2 cup (120 ml) low-sodium chicken or vegetable stock
- Salt and freshly ground black pepper to taste
- 1.5 lb (700 g) waxy potatoes (such as Yukon Gold), for boiling and serving
- 2 tbsp (30 g) butter for potatoes (optional)

Instructions

1. Bring Kasseler to room temperature; season lightly with pepper. In a large skillet or Dutch oven, heat 1 tbsp (15 ml) oil and 1 tbsp (15 g) butter over medium heat. Sear the Kasseler on both sides until lightly browned, 3–4 minutes per side. Remove and set aside.
2. In the same pot, add the sliced onion and diced apple and sauté until softened, about 5 minutes. Add the sauerkraut, apple cider, stock, bay leaf, and caraway seeds; stir to combine.
3. Nestle the seared Kasseler into the sauerkraut mixture, bring to a simmer, then cover and cook gently over low heat for 20–25 minutes until the pork is heated through and flavors meld. If the liquid reduces too much, add a splash more stock.
4. While the pork cooks, place potatoes in salted water, bring to a boil, and simmer until tender, about 15–20 minutes. Drain and toss with 2 tbsp (30 g) butter, mash lightly or serve whole.
5. Remove Kasseler, slice if desired, discard the bay leaf, adjust sauerkraut seasoning with salt and pepper, and serve the pork over or alongside the sauerkraut with boiled potatoes.