Kasseler with sauerkraut and fried potatoes

Ingredients for 5 servings:

• 1.2 kg Kasseler neck
• 1 kg sauerkraut, mild
• 2 onions
• 3 carrots
• 1 kg potatoes, waxy, cooked and cooled, preferably from the day before
• e.g. marjoram
• 1 bunch of parsley
• 2 tbsp grainy mustard
• 500 ml gravy
• 1 liter apple juice
• 3 bay leaves
• 4 allspice berries
• n. B. Caraway
• n. B. sugar
• e.g. salt and pepper
• some vegetable oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Slice the smoked pork neck and place in a roasting pan or on a baking sheet. Mix the gravy with the coarse mustard and about 200 ml of apple juice, season with a little salt and pepper, and pour over the smoked pork. Place in a preheated oven at 160°C for about 25 minutes. Peel and dice the onions. Heat a little vegetable oil in a pan and fry some of the onions. Add the bay leaves, allspice, and caraway seeds and sauté briefly. Add the sauerkraut and cover with a little apple juice and water. Season with salt, pepper, and sugar and simmer gently. Peel the carrots and grate into fine strips. Wash and finely chop the parsley. Peel and slice the cooked potatoes. Heat a little vegetable oil in a frying pan. When the oil is hot, add the potatoes and fry until golden brown, then turn. Now fry the other side of the potatoes until they also have a nice brown color. Just before the potatoes have reached the desired color all over, add the remaining onions and season with salt, pepper, and a little marjoram, then add the parsley. If there are too many fried potatoes for one pan, repeat this process or use two pans. Add the grated carrots to the sauerkraut, cook briefly, and season again. Check that the smoked pork is cooked through and serve! You can find my video for this recipe at: https://www.youtube.com/watch?v=cClJBH-PxaQ