Do not add salt to Kasseler
Pökeltes Kasseler is already clearly salty. Cook sauerkraut and broth at first without further salt and taste the dish only immediately before serving.
German Recipe
Smoked pork loin with sauerkraut
Sweat onion in lard, add sauerkraut and apple. Stir in broth, bay leaf, juniper, cumin and pepper. Place Kasseler on the herb and cook gently covered. Remove meat, round off herb with sugar and pepper. Cut Kasseler into slices and serve with sauerkraut.
Total time
1 hr 10 min
Calories
640 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
So Kasseler succeeds with sauerkraut
Place Kasseler on the herb and cook gently covered. Remove meat, round off the herb with sugar and pepper. Cut Kasseler into slices and serve with sauerkraut.
One-Pot Recipes
Dinner
Meat
German Recipes
Recipe
Smoked pork loin with sauerkraut
Sweat onion in lard, add sauerkraut and apple. Stir in broth, bay leaf, juniper, cumin and pepper.
Ingredients
4 servings
Method
-
1
Sweat on herb
For the Kasseler first sauté onion in lard, then add sauerkraut and apple.
-
2
Seasonings
Stir in broth, bay leaf, juniper, cumin and pepper.
-
3
Hang up Kasseler
Place Kasseler on the herb and cook gently covered.
-
4
Flavouring
Remove meat, round off herb with sugar and pepper.
-
5
Serving
Cut Kasseler into slices and serve with sauerkraut.
Kitchen know-how
Tips for Smoked pork loin with sauerkraut
Cook meat gently in the herb
Put the Kasseler on the damp sauerkraut and only simmer quietly. High heat squeezes juice from the lean meat and makes it dry.
Balance acidity and sweetness
Apple and a small pinch of sugar soften very sour herb. If freshness is missing in the end, a teaspoon of apple or white wine vinegar helps.
Variations
How to adapt this recipe
Sprinkle the pre-cooked meat thinly with coarse mustard and brown for eight minutes with strong overheat. Sauerkraut while being covered keep warm.
At the end, lift halved light grapes under the herb and heat them only briefly. Their mild sweetness fits the smoke meat without completely replacing the apple.
Nutrition per serving
640kcal
28.0 gCarbohydrates
42.0 gProtein
38.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Smoked pork loin with sauerkraut
Kassel neck remains particularly juicy due to its marble. Kasselerlachs is leaner and should be cooked even more gently as well as only to the necessary core temperature.
Do not cook the meat hotly and take the core temperature from the stove at about 65 to 68 degrees Celsius. In the hot sauerkraut it will then follow a little further.
Potato purée, salt potatoes or scuff noodles absorb the spicy herb juice well. Mustard is served separately and can be dosed to your personal taste.
Cool the remains quickly and cool for a maximum of two days. When warmed up, add some broth to the herb and heat the meat slices only gently.
Keep cooking