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Onion Bacon Sauerkraut with Smoked Pork and Parsley Potatoes

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Onion Bacon Sauerkraut with Smoked Pork and Parsley Potatoes

The perfect onion bacon sauerkraut with smoked pork and parsley potatoes recipe with a picture and simple step-by-step instructions.

  • For the parsley potatoes:
  • 800 g Peeled and quartered potatoes
  • 2 Teaspoon. Salt
  • 1 bunch Parsley finely weighed
  • 50 g Butter
  • For the Kasseler:
  • 3 Finely diced onions
  • 300 Raw smoked Wammerl in cubes
  • 1600 g Sauerkraut preserve
  • 6 Bay leaves
  • 6 Juniper berries
  • 1 liter Strong meat broth see in KB
  • 4 Discs Kasseler
  1. Peel the potatoes in quarters and simmer in salted water for 25 minutes. Melt the butter, add the potatoes and chopped parsley and toss.
  2. Sear the onion and bacon in the pan, add the sauerkraut and meat stock, mix everything well. Add bay leaves and juniper berries and place the Kassler slices in the sauerkraut. Let it simmer for about 20 minutes.
Dinner
European
onion bacon sauerkraut with smoked pork and parsley potatoes

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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