Do not add salt to smoked salmon
Salted smoked smoked salmon is already clearly salty. Sauerkraut and broth should be cooked without salt first and the dish should be tasted immediately before serving.
German Recipe
Smoked pork loin with sauerkraut
Sauté onion in lard, add sauerkraut and apple. Stir in broth, bay leaf, juniper, cumin and pepper. Place smoked meat on top of cabbage and cook gently covered. Remove meat, round off cabbage with sugar and pepper. Slice smoked meat and serve with sauerkraut.
Total time
1 hr 10 min
Calories
640 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
How to make smoked salmon with sauerkraut
Place smoked salmon on top of the cabbage and cook gently covered. Remove meat, round off the cabbage with sugar and pepper. Slice smoked salmon and serve with sauerkraut.
One-Pot Recipes
Dinner
Meat
German Recipes
Recipe
Smoked pork loin with sauerkraut
Sauté onion in lard, add sauerkraut and apple. Stir in broth, bay leaf, juniper, cumin and pepper.
Ingredients
4 servings
Method
-
1
Sweat cabbage
For the smoked onion sauté in lard, then add sauerkraut and apple.
-
2
Season
Stir in the stock, bay leaf, juniper, cumin and pepper.
-
3
Launch of Kasseler
Place smoked salmon on top of the cabbage and cook gently, covered.
-
4
Season to taste
Remove the meat and round off the cabbage with sugar and pepper.
-
5
Serve
Slice smoked salmon and serve with sauerkraut.
Kitchen know-how
Tips for Smoked pork loin with sauerkraut
Cook meat gently in the cabbage
Place the smoked salmon on the moist sauerkraut and braise gently only. High heat squeezes juice from the lean meat and lets it dry.
Balance acidity and sweetness
Apple and a small pinch of sugar soften very sour cabbage. If the end product lacks freshness, a teaspoon of apple or white wine vinegar will help.
Variations
How to adapt this recipe
Thinly brush the pre-cooked meat with coarse mustard and brown for eight minutes over high heat. Meanwhile keep sauerkraut warm covered.
Lift halved white grapes into the cabbage and heat them only briefly. Their mild sweetness goes well with the smoked meat without completely replacing the apple.
Nutrition per serving
640kcal
28.0 gCarbohydrates
42.0 gProtein
38.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Smoked pork loin with sauerkraut
The marbling of the smoked salmon neck makes it particularly juicy. Kassel salmon is lean and should be cooked even more gently and only up to the necessary core temperature.
Do not boil the meat hot and remove it from the heat at around 65 to 68 degrees Celsius. Then add it to the hot sauerkraut.
Mashed potatoes, boiled potatoes or scaly noodles absorb the spicy coleslaw well. Mustard is served separately and can be dosed to your personal taste.
Cool the leftovers quickly and cool them closed for a maximum of two days. When warming up, add a little stock to the cabbage and heat the meat slices gently in it.
Keep cooking