Szeged Kasseler

Ingredients for 4 servings:

• 500 g sauerkraut
• 400 g smoked pork neck (preferably well marbled)
• 2 tbsp onion(s)
• 1 large red bell pepper(s)
• 1 tbsp Ajvar, hot or 1 teaspoon hot paprika powder
• 2 bay leaves
• 4 grains allspice
• 200 g crème fraîche (calorie-conscious people use sour cream)
• 3 tbsp oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

A variation of goulash praised by colleagues

Finely chop the onions and fry in hot oil, add the smoked pork, cut into thumb-thick cubes, and fry until browned. Then reduce the heat to low and render the fat from the smoked pork. Meanwhile, slice the bell pepper and drain the sauerkraut, reserving any liquid. Mix in the ajvar or paprika powder and add the pepper strips and sauerkraut. Finally, add the bay leaves and allspice. Cover and simmer for 20 minutes to an hour, depending on the type of sauerkraut. If the ingredients seem too dry, gradually add the liquid from the sauerkraut. Finally, stir in the crème fraîche. Serve with boiled potatoes.