Sauerkraut with mashed potatoes and smoked pork

Ingredients for 4 servings:

• 4 slices of smoked pork
• 1 kg floury potatoes
• 125 g butter
• 1 gr. can/n sauerkraut
• 150 g bacon
• some milk
• salt and pepper
• nutmeg
• Sugar
• cream
• cornstarch

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

My classic home cooking

Peel the potatoes and boil until soft. Bring a large pot of water to a boil over medium heat. Finely dice the bacon and fry it in another pot. Drain the sauerkraut, rinsing it with water if it’s too sour. Add the sauerkraut to the bacon. Add enough water to barely cover the cabbage. Simmer for 10 minutes. Add the smoked pork to the pot of water and simmer over low heat for 10-15 minutes. Meanwhile, drain and mash the potatoes. Add about 1 tablespoon of salt, freshly grated nutmeg, and the butter. Stir with a wooden spoon and add enough warm milk to achieve a nice consistency. Season to taste. Add a little cream to the sauerkraut, if desired. Since we like our cabbage to be “schlotzig” (sloppy), I mix cornstarch with water and add it to the cabbage. The relatively high amount of water gives it the desired consistency. Season with salt, pepper, and a little sugar. Serve with the mashed potatoes and smoked pork.