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Sweet and sour apple sauerkraut with smoked pork

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Ingredients for 6 servings:

  • 1 kg sauerkraut
  • 4 onions
  • 4 apples (e.g. Elstar)
  • 500 ml apple juice, naturally cloudy
  • 800 g smoked salmon
  • 1 tbsp oil
  • 1 tbsp sugar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

from the oven

Core the apples and cut into wedges (you can peel them first if you like). Peel and slice the onions. Heat the oil in a saucepan or large frying pan. Fry the onions until translucent. Add the apples and fry for about 5 minutes. Sprinkle the sugar over them and let them caramelize slightly. Deglaze with the apple juice. Tear the sauerkraut into pieces, add it, and carefully mix it with the apples. Place the vegetable mixture in a baking dish. Cut the smoked salmon into 1 cm thick slices and arrange them on top of the sauerkraut. Cook in a preheated oven at 180°C for about 30-40 minutes, until the smoked pork slices are cooked through. Serve hot. Serve with potatoes or mashed potatoes.

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Written by John Myers

Professional Chef with 29 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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