John Myers
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Juicy Roast Smoked Pork with Sauerkraut
The perfect juicy roast smoked pork with sauerkraut recipe with a picture and simple step-by-step instructions.
Sauerkraut:
- 2 tbsp Clarified butter
- 2 Carrots
- 1 piece Celery root
- 1 piece Leek
- 3 Onions
- 3 Garlic cloves
- 2 tbsp Tomato paste
- 400 ml Vegetable broth
- 2 Bay leaves
- 5 pressed Juniper berries
- 5 Allspice grains
- 1 tbsp Colorful peppercorns
- 500 g Sauerkraut drained fresh
- 1 tbsp Rapeseed oil
- 1 Onion
- 1 tsp Salt
- 4 Juniper berries
- 1 tsp Caraway seed
- 1 Bay leaf
- 150 ml White wine
- 1 pinch Sugar
Smoked pork roast:
- Peel and roughly chop the carrots, celery, onions and garlic. Cut the leek into rings and wash. Heat the clarified butter in a roaster and briefly sear the chasuble on all sides. Take out and roast the vegetables in them, then briefly fry the tomato paste and deglaze with the broth and briefly bring to the boil.
Preheat the oven to 180 degrees!
- Now place the smoked pork on the vegetables and put the lid on the roaster. Cook in the oven for 50 minutes! Then take out Kasseler and wrap in aluminum foil, keep warm in the switched off oven. Puree the vegetables and strain them through a sieve. Possibly season the sauce again!
Sauerkraut:
- After the Kasseler has been in the oven for about 30 minutes, peel and dice an onion. Heat the oil in a saucepan and fry the onion cubes in it. Then add sauerkraut, juniper berries, caraway seeds and bay leaf. Deglaze with white wine! Cook the salt and sauerkraut on the lowest setting for about 20-30 minutes. Finally refine with a little sugar.
- Slice the kasseler thinly and serve with sauerkraut! There was also potato noodles.
- Schupfnudeln-Bubenspitzle-potato noodles
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