Kasseler with Sauerkraut

Tender cured, smoked pork loin roasted until juicy, served over caraway sauerkraut with mashed potato.

TIME BREAKDOWN
Prep: 15 min
Cook: 1h 15m
Total: 1 hour 30 minutes
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Very Easy

Ingredients

  • 1kg Kasseler (cured smoked pork loin, from German delis), or an unsliced smoked gammon joint
  • 1 tbsp sunflower oil
  • 1 large onion, sliced
  • 1 apple, peeled and grated
  • 1 x 500g jar or pouch sauerkraut, drained
  • 1 tsp caraway seeds
  • 2 bay leaves
  • 6 juniper berries, crushed
  • 200ml white wine or apple juice
  • Mashed potato and mustard, to serve

Method

  1. Heat the oven to 180°C (160°C fan). Soak the joint in cold water for 30 minutes if it is very salty, then drain.

  2. Heat the oil in a casserole and cook the onion for 6 minutes. Stir in the apple, sauerkraut, caraway, bay leaves, juniper and wine.

  3. Nestle the joint into the sauerkraut, cover and cook in the oven for 1 hour to 1 hour 15 minutes until a thermometer reads 70°C in the centre.

  4. Rest for 10 minutes. Slice and serve over the sauerkraut with mashed potato and mustard.