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Classic Frankfurter Rippchen | Tenderly cooked in sauerkraut
(0)
45 min
Under an hour
Knuspr-Küche
Ein unverzichtbarer deutscher Traditionsklassiker für den Herbst: Saftig gepökelte Rippchen schonend auf würzigem Sauerkraut mit feiner Apfelnote gedünstet, serviert mit cremigem Kartoffelpüree und mittelscharfem Senf.
Ingredients
Preparation method
Preparation
Peel the onion and finely dice it. Peel and wash the floury potatoes and cut them into approx. 2–3 cm cubes. Lightly crush the juniper berries with the back of a knife so they can release their full flavor.
Wash the fresh parsley, shake dry, and chop finely. Pat the Kasseler pork chops dry.
Cooking the sauerkraut & Rippchen
Melt 20 g of the butter in a large braising pot. Sauté the diced onions over medium heat for 2–3 minutes until translucent. Loosen the sauerkraut a bit with a fork and add it to the pot.
Chef's tip
Due to traditional curing and smoking, the Kasseler pork chops are already cooked. Therefore, they should not boil, but only steep gently in the aromatic steam of the sauerkraut so that they remain particularly tender and juicy.
For an authentic Hessian touch, a splash of tart apple wine (Ebbelwoi) can be used instead of apple juice – this gives the sauerkraut a wonderfully delicate, tangy acidity.
110 min
Masterpiece
