Difficulty: Easy
Time: 20 min. preparation time, 30 min. baking time
Nutrition: Calories ca 435 / Protein 35g / Carbohydr. 23g / Fat 21g
Ingredients (4 servings)
| 500 g | kassler |
| 500 g | potatoes |
| 400 g | sauerkraut |
| 250 ml | veal stock |
| 100 ml | milk |
| 25 g | butter |
| salt | |
| pepper | |
| nutmeg |
Utensils
large saucepan, oven, potato masher, cutting board, knife, 2 small saucepans
Wine Tip
Helles Lager
A hearty dish like this deserves to be paired with a refreshing, lightly sweet helles lager.
Step 1
Preheat oven to 80°C/175°F. Pat kassler dry with a towel. Add sauerkraut to a small saucepan with veal stock and kassler and bring to a boil. Cover and transfer to preheated oven and bake at 80°C/175°F for approx. 25 – 30 min.
oven, small saucepan
500 g kassler / 400 g sauerkraut / 250 ml veal stock
Step 2
Meanwhile, peel potatoes and cut into large pieces. In a large saucepan, bring potatoes to a boil in salted water and cook for approx. 15 – 20 min. Drain and set aside.
large saucepan, cutting board, knife
500 g potatoes
Step 3
In a small saucepan, slowly warm milk and butter over medium heat. Add potatoes and mash. Season to taste with salt, pepper, and nutmeg.
potato masher, small saucepan
100 ml milk / 25 g butter / salt / pepper / nutmeg
Step 4
Slice kassler into finger-width strips and serve on a plate with mashed potatoes and sauerkraut. Enjoy!
cutting board, knife
Dining and Cooking