John Myers
Sauerkraut Pan with Smoked Pork, Pineapple and Paprika
The perfect sauerkraut pan with smoked pork, pineapple and paprika recipe with a picture and simple step-by-step instructions.
- 500 gr Kassler neck
- 8 medium sized Potatoes
- 500 gr Sauerkraut
- 1 Red Paprika
- 0,5 Can Chopped pineapple
- 2 Eßl. Rapeseed oil
- 2 Eßl. Granular broth or delicacy broth
- 1 teel. Ground caraway
- Cut the Kassler neck into small pieces and fry in the oil
- Potatoes in small. Cut into cubes and cook
- Chop the bell peppers
- when the meat is nicely seared, deglaze with a little pineapple juice, then add the sauerkraut, the pineapple pieces and the chopped paprika,
- Season with broth and caraway seeds and add 1/2 cup of water (if you want, you can add bay leaves and other spices as you like best)
- Stir everything well and simmer for about 30-40 minutes
- Either make a mashed potato from the potatoes or add the boiled potatoes to the sauerkraut as we did today;
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