A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Sauerkraut Stew with Kasseler | Hearty & Warming
(0)
55 min
Under an hour
Knuspr-Küche
Ein herrlich wärmender Klassiker für kühle Herbsttage: Deftiges Sauerkraut, saftiges Kasseler, knuspriger Speck und zarte Kartoffeln sanft geschmort in feiner Brühe mit Kümmel und Majoran. Unkompliziert aus einem Topf zubereitet – pure Wohlfühlküche für die ganze Familie.
Ingredients
Preparation method
Preparation
Peel the potatoes and carrots and cut them into bite-sized, roughly 1.5 cm cubes. Peel the yellow onion and finely dice. Cut the smoked bacon into small strips or cubes.
Place the sauerkraut in a colander, drain briefly, and roughly chop with a knife if necessary. Remove any bones from the Kasseler pork chops and cut the meat into roughly 2 cm cubes.
Cooking in the Pot
Heat the clarified butter in a large, heavy stew pot. Render the bacon cubes in it for 2-3 minutes until crispy. Add the diced onion and sauté over medium heat until translucent. Then add the diced Kasseler and sear briefly on all sides.
Chef's tip
Kasseler and bacon naturally bring a delicate smoky note and saltiness. Therefore, only season the stew carefully with additional salt right at the end.
Like almost every traditional German stew, this dish tastes even more aromatic when reheated the next day, once all the flavours have infused completely.
120 min
Under an hour
