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Kassler mit Sauerkraut

Serves 4 to 6 Entree meat

Kassler mit Sauerkraut

Kassler mit Sauerkraut is a comforting staple in northern and eastern German homes, where it is often enjoyed during the colder months. This dish reflects the region's practical approach to hearty cooking, with smoked pork chops and sauerkraut forming a satisfying duo on the plate. The recipe is typically passed down through generations, staying true to its roots with a simple yet flavorful preparation.

The smoky richness of Kassler melds beautifully with the tangy bite of sauerkraut, all softened by the subtle sweetness of apple and onion. Caraway seeds add a warm, earthy note, while a splash of apple juice lifts the flavors, making each bite both hearty and refreshing. A pat of butter enhances the dish's smoothness, inviting you to savor every forkful without hesitation.

Ingredients

  • 800 gKassler smoked pork chops
  • 600 gsauerkraut
  • 1onion — sliced
  • 1apple — grated
  • 1 tspcaraway seeds
  • 200 mlapple juice
  • 2 tbspbutter
  • to tastefine sea salt

Method

  1. Begin by peeling and finely chopping 1 onion. Core and dice 1 apple into small cubes. These will add sweetness and depth to the sauerkraut.
  2. In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the chopped onion and apple, cooking until the onion becomes translucent and the apple starts to soften, about 5 minutes. Stir occasionally to prevent sticking.
  3. Add 600 g of sauerkraut to the pot, along with 1 teaspoon of caraway seeds and 200 ml of apple juice. Stir to combine, ensuring the sauerkraut is evenly mixed with the onions, apple, and caraway seeds. Allow the mixture to simmer gently, covered, for about 15 minutes until the sauerkraut is tender and the flavors meld together.
  4. While the sauerkraut simmers, heat a separate large skillet over medium-high heat and add a bit of clarified butter if available, or regular butter if not. Season 800 g Kassler smoked pork chops lightly with fine sea salt, as they are already smoked and salted. Brown the Kassler in batches, ensuring each piece develops a deep, golden-brown crust. This should take about 3-4 minutes per side. Remove the browned Kassler and set aside.
  5. Once all the Kassler is browned, nestle the pieces into the sauerkraut mixture in the pot. Ensure the Kassler is partially submerged in the sauerkraut to absorb the flavors. Cover the pot and reduce the heat to low, allowing the Kassler to braise gently for about 20 minutes. The meat should be fork-tender and infused with the sauerkraut's tangy aroma.
  6. Before serving, taste the sauerkraut and adjust the seasoning with fine sea salt if necessary. Skim off any excess fat that may have risen to the surface. Serve the Kassler mit Sauerkraut hot, accompanied by boiled potatoes, Spätzle, or fresh bread to soak up the flavorful juices.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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