John Myers
Ingredients for 4 servings:
- 500 g sauerkraut
- 2 pkt. mashed potato powder (for 1 l liquid)
- 250 g ribs (thick ribs), cooked, alternatively pork knuckle
- some butter
- 5 juniper berries
- 1 carnation(s)
- ½ onion(s), finely diced
- some garlic, finely chopped
- Fat for the mold
- some broth
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Bring the sauerkraut to a quick, vigorous boil with a little broth and the spices to reduce the liquid. In the meantime, prepare the mashed potatoes according to the instructions. Cut the meat into small pieces. Layer half of the mashed potatoes in a greased casserole dish. Then add the sauerkraut, arrange the meat pieces on top, and spread the remaining mashed potatoes as the final layer. The surface shouldn’t be too smooth—it will be dotted with butter flakes and develop a nice crispy crust during baking. Bake in the oven—we like it crispy. Bake at 250°C (top heat) for half an hour. If you’re more cautious, brown at 200°C (top/bottom heat). Tips: I freeze leftover sauerkraut and save myself the trouble of cooking it. The same applies to mashed potatoes, especially if it’s homemade. In an emergency, I even bought a packaged, ready-cooked pork knuckle – the result wasn’t bad at all.
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