How to make Kassler mit Sauerkraut

Why cooks start here

Kassler mit Sauerkraut is cooked the way northern and eastern Germany cooks it — butter or clarified butter used without fuss, salt judged by hand, and no apology for a second helping. This is the home version, written down the way a German family cook actually puts it on the table.

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.