Name: Kasseler with Sauerkraut (cured smoked pork loin)
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 4 servings
Cuisine: deutsch
Ingredients: 800 g Kasseler (cured, smoked pork), in one boneless piece (loin chop or neck); 800 g sauerkraut, fresh or from a pouch; 2 tbsp lard; 1 onion, peeled; 2 cloves (for studding the onion); 2 bay leaves; 8 juniper berries (lightly crushed); 1 tsp caraway seeds; 1 medium potato, raw, finely grated (lightly binds the sauerkraut); 1 pinch sugar; 150 ml dry white wine (or use water instead); 150 ml vegetable stock; black pepper, freshly ground; salt (only at the end, as the Kasseler and sauerkraut are already salty)

Preparation

Stud the onion with the cloves and bay leaves. Loosen the sauerkraut with two forks.
Heat the lard in a large pot and fry the sauerkraut with the sugar, pepper, caraway and juniper until it takes on a little colour.
Stir in the grated potato, deglaze with the wine and stock, set the studded onion in the pot and lay the Kasseler on top of the sauerkraut.
Cover and braise over low heat for about 1½ hours, turning the meat halfway through. If there is too little liquid in the pot, top up with a little wine or water.
Remove the Kasseler, let it rest briefly and slice. Take out the onion and season the sauerkraut with salt and pepper.
Serve the Kasseler on the sauerkraut. Mashed potatoes go well with it.

Drink with it

White wine · excellent match
Riesling Spätlese, trocken or halbtrocken (off-dry)
Lively acidity answers the acidity of the sauerkraut, and a touch of fruity sweetness balances the salt and fat of the cured pork.
Which wine pairs with food? A simple approach to choosing
Herbal liqueur · excellent match
Herbal liqueur with juniper and caraway notes, ice-cold and neat after the meal
Bitter compounds and juniper-caraway herbs pick up the spices in the sauerkraut and cleanse the palate after the rich, salty dish.
What is Amaro? Understanding Italian bitter liqueurs
Smoky whisky · good match
Lightly smoky single malt (Islay or Highland), neat or with a splash of water
The smokiness of the Kasseler is echoed in the peat smoke; the acidity of the sauerkraut does tame the whisky somewhat, so it is better after the meal.
Why Does Whisky Taste Smoky? Peat, Simply Explained
Pale lager · good match
Helles or Pils, well chilled
Carbonation and light hop bitterness cut through the fat and wash away the saltiness.
Pils or Helles: What's the Difference?
Fruit brandy · good match
Clear plum or pear eau-de-vie, cool and neat as a digestif
A clear plum or pear eau-de-vie gives a clean, fruity finish after the rich, salty meal.
What is Calvados? Apple brandy with origin

Why it pairs well

Alongside the classic Riesling, the herbal liqueur serves as a digestif after the hearty meal.

Preparation

Stud the onion with the cloves and bay leaves. Loosen the sauerkraut with two forks.
Heat the lard in a large pot and fry the sauerkraut with the sugar, pepper, caraway and juniper until it takes on a little colour.
Stir in the grated potato, deglaze with the wine and stock, set the studded onion in the pot and lay the Kasseler on top of the sauerkraut.
Cover and braise over low heat for about 1½ hours, turning the meat halfway through. If there is too little liquid in the pot, top up with a little wine or water.
Remove the Kasseler, let it rest briefly and slice. Take out the onion and season the sauerkraut with salt and pepper.
Serve the Kasseler on the sauerkraut. Mashed potatoes go well with it.

Drink with it

White wine · excellent match
Riesling Spätlese, trocken or halbtrocken (off-dry)
Lively acidity answers the acidity of the sauerkraut, and a touch of fruity sweetness balances the salt and fat of the cured pork.
Which wine pairs with food? A simple approach to choosing
Herbal liqueur · excellent match
Herbal liqueur with juniper and caraway notes, ice-cold and neat after the meal
Bitter compounds and juniper-caraway herbs pick up the spices in the sauerkraut and cleanse the palate after the rich, salty dish.
What is Amaro? Understanding Italian bitter liqueurs
Smoky whisky · good match
Lightly smoky single malt (Islay or Highland), neat or with a splash of water
The smokiness of the Kasseler is echoed in the peat smoke; the acidity of the sauerkraut does tame the whisky somewhat, so it is better after the meal.
Why Does Whisky Taste Smoky? Peat, Simply Explained
Pale lager · good match
Helles or Pils, well chilled
Carbonation and light hop bitterness cut through the fat and wash away the saltiness.
Pils or Helles: What's the Difference?
Fruit brandy · good match
Clear plum or pear eau-de-vie, cool and neat as a digestif
A clear plum or pear eau-de-vie gives a clean, fruity finish after the rich, salty meal.
What is Calvados? Apple brandy with origin

Why it pairs well

Alongside the classic Riesling, the herbal liqueur serves as a digestif after the hearty meal.

Kasseler with Sauerkraut (cured smoked pork loin)

Preparation

Drink with it

Riesling Spätlese, trocken or halbtrocken (off-dry)

Herbal liqueur with juniper and caraway notes, ice-cold and neat after the meal

Lightly smoky single malt (Islay or Highland), neat or with a splash of water

Helles or Pils, well chilled

Clear plum or pear eau-de-vie, cool and neat as a digestif

This pairs well too.

Cheese Fondue with Kirsch

Alsatian Flammkuchen (tarte flambée)

Bacon-Wrapped Pork Fillet with Mushroom Sauce and Spätzle

Baked Ham with Honey Glaze

Kasseler with Sauerkraut (cured smoked pork loin)

Preparation

Drink with it

Riesling Spätlese, trocken or halbtrocken (off-dry)

Herbal liqueur with juniper and caraway notes, ice-cold and neat after the meal

Lightly smoky single malt (Islay or Highland), neat or with a splash of water

Helles or Pils, well chilled

Clear plum or pear eau-de-vie, cool and neat as a digestif

This pairs well too.

Cheese Fondue with Kirsch

Alsatian Flammkuchen (tarte flambée)

Bacon-Wrapped Pork Fillet with Mushroom Sauce and Spätzle

Baked Ham with Honey Glaze