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Smoked Pork Chops with Sauerkraut and Spicy Mashed Potatoes

5 from 4 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 99 kcal


for the Kasselergeschnetzes

  • 200 g Kasseler Kamm - cutlet
  • 150 g Sauerkraut cooked
  • 3 Carrots
  • 2 Onions
  • 2 Garlic toes
  • 3 tbsp Cream
  • Salt and pepper
  • Chopped rosemary
  • 0,25 L Water

for spicy mashed potatoes

  • 6 Potatoes
  • 3 Carrots
  • 1 Onion
  • Spices in a tea egg-2 allspice grains. 2 juniper berries,
  • 2 bay leaves, 1/2 teaspoon caraway seeds
  • 5 tbsp Milk hot
  • 1 tbsp Butter
  • 1 tbsp Mustard


  • The sauerkraut was frozen and ready to eat ... just thawed. If you don't have it, you can also take fresh ... this increases the cooking time.
  • Peel the onions, the garlic and the carrots, cut half of the carrots into fine wedges ... they should be about the size of the sliced ​​meat .... cut the meat into fine strips .... the onion into rings cut and finely chop the garlic
  • Now heat about 1 tablespoon of frying fat in a pan and fry the prepared ingredients together about halfway through the roast, add the sauerkraut and, with the roast, add a little water and let it simmer, repeat the process until the meat is soft. Now season carefully with salt ... because Kasseler is already salty and the sauerkraut was already well seasoned. Finally, add a large dash of cream and stir in.
  • For the puree
  • Peel and roughly dice the potatoes, carrots and onions. Put the spices in a tea egg and boil everything in salted water until soft. Stir the mustard and butter into the hot milk. Drain the cooked potatoes, remove the tea egg, then add the milk mixture and mash everything and stir with the whisk.
  • Now put the puree on the plate, add the sliced ​​meat and enjoy a delicious meal.


Serving: 100gCalories: 99kcalCarbohydrates: 2gProtein: 1.5gFat: 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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