Kasseler neck, sauerkraut and mashed potatoes from the crockpot

Ingredients for 3 servings:

• 8 potatoes
• 1 slice(s) thin bacon
• 8 tbsp fried onions
• 1 bag of sauerkraut (500g)
• 2 bay leaves
• 200 ml gravy
• salt and pepper
• possibly sour cream
• 3 servings of smoked smoked pork neck with bone
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 7 hours; Total time approx. 7 hours 20 minutes

designed for the 3.5l crockpot

Wash, peel, and dice the potatoes (1-2 cm) and place them in the crockpot. Place the thin slice of bacon on top of the potatoes. Then add the fried onions and sauerkraut. Press the bay leaves into the sauerkraut and pour the broth over it, then place the smoked pork neck on top. I like to remove the bone beforehand and simply add it. Cover and let simmer for 3 hours on high and 4 hours on low. Once the cooking time is over, remove the smoked pork, bones, and bay leaves. Scrape off the bone and add the scraped pieces to the sauerkraut and mash. Season with salt and pepper, if desired. Optionally, you can also stir in a dollop of sour cream.