Kasseler and pork with sauerkraut

Ingredients for 6 servings:

• 3 slices of smoked pork
• 3 slices of pork neck
• 800 g pork spare ribs, fresh
• 800 g spare ribs, cured (Kasseler spare ribs)
• 500 g tomatoes, pureed
• 1,000 g sauerkraut
• 2 tbsp oil
• salt and pepper
• Sugar
• 400 ml water
• 1 large onion(s)
• n. B. garlic
• 1 tbsp mustard
• Paprika powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

from the Dutch oven

Rub the inside of the Durch Oven (ft9) with the oil. Season one side of the pork ribs with salt and pepper and spread with mustard. For the next layer, season the smoked pork ribs with pepper and mustard and place them on top of the spare ribs. Roughly chop half of the sauerkraut (fresh from the barrel) and layer them on top of the ribs. Then season with salt and pepper and sprinkle a little sugar on the sauerkraut. Season the pork neck slices on both sides with salt, pepper, and paprika. Spread with mustard and place on top of the sauerkraut. Do the same with the smoked pork neck. Be careful with the salt here. The last layer is the second half of the sauerkraut. Season this again with salt and pepper and sprinkle a little sugar on top. Finally, pour the passata over the sauerkraut and add the water. If you like, you can also add onions and garlic between the layers. Then put the lid on and place 14 barbecue briquettes on the bottom and 7 on top. We let it simmer in the grill with the hood closed for about 2 hours. We served it with boiled potatoes.