Kasseler with sauerkraut from the Roman pot

Ingredients for 4 servings:

• 500 g smoked pork neck
• 500 g sauerkraut (butcher’s cabbage)
• 1 can pineapple, sliced
• 1 onion(s)
• 1 carrot(s)
• 1 bay leaf
• 10 juniper berries

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

little work, very tasty

Cut the smoked pork into slices. Halve the pineapple slices. Peel and slice the carrot as well. Lightly crush the juniper berries, peel and roughly chop the onion, and mix with the bay leaves, carrot slices, and sauerkraut. Layer the ingredients side by side in the soaked Römertopf as follows: First, place a slice of smoked pork in the Römertopf, cover with sauerkraut, and place half a slice of pineapple in front of it. Now place another slice of smoked pork in front of it and add the other ingredients in the same order as described until the Römertopf is full. If desired, add a little pineapple juice. Place the soaked lid on the Römertopf and place it in a cold oven. Set the oven temperature to 220°C and cook for about 90 minutes. The dish tastes perfect even without the pineapple.