John Myers
Contents
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Ingredients
Slaughter plate:
- 1 Onion
- 1 Apple
- 1 tbsp Clarified butter
- 250 ml White wine dry
- 150 ml Vegetable broth
- 4 Bay leaf fresh
- 6 Juniper berries
- 1 tbsp Caraway seed
- 2 Cloves
- 500 g Sauerkraut drained fresh
- Salt
- 500 g Salted pork belly
- 300 g Kasseler Kamm raw smoked
- Blood sausages
- Liver sausages
- Debreziner
Horseradish Sauce:
- 40 g Butter
- 40 g Flour
- 200 ml Vegetable broth
- 100 ml Cream
- Salt and pepper
- 4 tbsp Freshly grated horseradish
- 4 tbsp Freshly grated nutmeg
Garnish:
- 1 kg Cooked potatoes
Instructions
- Peel the onion and dice it finely, wash the apple, if necessary peel it and grate it finely. Heat the lard in a pressure cooker and fry the onion in it, then add the sauerkraut and apple, stir briefly. Then deglaze with wine and broth. Add the juniper berries, bay leaves, cloves, caraway seeds and salt.
- Add bacon and smoked pork and cover a little with sauerkraut. Close the lid and steam everything for about 20 minutes according to the instructions!
- In the meantime, melt butter in a small pot and stir in flour, deglaze with stock and season with salt / pepper. Bring to the boil briefly and add the cream. Finally, stir in the horseradish as you like!
- Peel the potatoes. After the 20 minutes, open the pressure cooker and remove the smoked pork and bacon. Add sausages and potatoes to the sauerkraut and put the lid on so that the sausages and potatoes warm up. Cut the smoked pork and bacon into slices and add to the sauerkraut.
- Let everything stand for another 10 minutes and then place on a plate! Serve with the horseradish sauce! 🙂
Nutrition
Serving: 100gCalories: 92kcalCarbohydrates: 6.8gProtein: 3.7gFat: 4.6g
