John Myers
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Kasseler with Sauerkraut and Mashed Potatoes
The perfect kasseler with sauerkraut and mashed potatoes recipe with a picture and simple step-by-step instructions.
- 1 kg Kasseler
- 700 g Sauerkraut
- 1,3 kg Potatoes
- 250 g Smoked bacon
- 170 g Butter
- 700 ml Milk
- 2 piece Bay leaves
- 2 piece Onions
- 50 ml Oil
- 1 pinch Salt
- 1 pinch Pepper
- 1 pinch Freshly grated nutmeg
- 1 pinch Sugar
Kasseler
- Put the Kasseler (boneless) in a saucepan, season with salt, add the rind from the bacon, add water until the meat floats on the lid. Bring to the boil, then simmer on a low heat for 5 hours. To serve, cut 1 cm thick slices down.
sauerkraut
- Dice the onions and bacon. Fry the bacon in oil and add the onions and sauté. Heat the sauerkraut in a large saucepan, add the bay leaves and our fried onions with the bacon. Mix everything well. Season with salt, pepper and a pinch of sugar, add a ladle of the Kasseler cooking water and simmer over a low heat for half an hour.
Mashed potatoes
- Peel the potatoes, cut them into pieces of equal size and cook them in salted water until they are soft. Add butter and milk and mash to a soft puree. Season with salt, pepper and nutmeg.
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