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Smoked Meat with Sauce, Sauerkraut and Triplets

5 from 6 votes
Prep Time 2 hrs
Total Time 2 hrs
Course Dinner
Cuisine European
Servings 2 people
Calories 91 kcal

Ingredients
 

Smoked meat:

  • 300 g Westphalian pork belly
  • 2 liter Water
  • 100 g 1 Onion
  • 1 tsp Salt
  • 1 bay leaf
  • 4 piece Black peppercorns
  • 2 piece Allspice grains

Sauce:

  • 1 tbsp Butter
  • 1 tbsp Flour
  • 250 ml Broth from smoked meat
  • 2 tbsp Cream

Sauerkraut:

  • 300 g Sauerkraut
  • 1 tbsp Clarified butter
  • 2 tsp Sugar
  • 3 piece Juniper berries
  • 2 tbsp Cream

Triplets:

  • 400 g Triplets (small, waxy potatoes / 12 pieces
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 1 tsp Whole caraway seeds

Serve:

  • 2 piece Basil tips for garnish

Instructions
 

Smoked meat:

  • Simmer bacon in 2 liters of salted water (1 teaspoon of salt) with black peppercorns (6 pieces), allspice grains (2 pieces), 1 bay leaf and a peeled onion for about 2 hours and then remove the meat.

Sauce:

  • Heat butter (1 tbsp) in a saucepan, sprinkle with flour (1 tbsp) (burn in!) And deglaze / stir in the smoked meat stock (approx. 250 ml). Season with clear broth (1 teaspoon instant broth with beef) and refine with cream (2 tablespoons).

Sauerkraut:

  • Heat butter fat (1 tbsp) in a saucepan, sprinkle with sugar (2 teaspoons) and caramelize gently while stirring constantly. Add the sauerkraut (300 g) (be careful, it can splash a lot!). Add juniper berries (3 pieces) and let everything simmer for about 10 minutes. Stir again and again. Finally refine with cream (2 tbsp).

Triplets:

  • Peel and wash the triplets (small, waxy potatoes) and cook in salted water (1 teaspoon salt) ground with turmeric (1 teaspoon) and whole caraway (1 teaspoon) for about 20 minutes and drain.

Serve:

  • Serve the smoked meat with sauce, sauerkraut and triplets, each garnished with a basil tip.

Nutrition

Serving: 100gCalories: 91kcalCarbohydrates: 1gProtein: 0.7gFat: 9.5g
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Written by John Myers

Professional Chef with 25 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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