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Frankfurter Rippchen with Sauerkraut | Tender & Juicy
(0)
40 min
Under an hour
Knuspr-Küche
Frankfurter Rippchen mit Kraut sind ein echter hessischer Wirtshausklassiker: Zart gepökelte Kasselerkoteletts, sanft auf fruchtig-würzigem Weinsauerkraut mit Speck und Apfel gedämpft. Dazu schmecken frisches Bauernbrot und Senf.
Ingredients
Preparation method
Preparing & cooking the sauerkraut
Peel and finely dice the onion. Peel, quarter, core, and cut the apple into small cubes. Cut the smoked bacon into fine strips or cubes.
Heat the clarified butter in a large braising pot. Render the diced smoked bacon over medium heat for 3–4 minutes until golden brown. Add the diced onion and sauté for 2–3 minutes until translucent.
Loosen the sauerkraut slightly with a fork and add it to the pot along with the diced apple. Deglaze with apple juice and hot vegetable broth. Add the bay leaves, lightly crushed juniper berries, and whole cloves. Season to taste with a pinch of sugar, table salt, and freshly ground black pepper.
Chef's tip
Kasseler ribs are already cured and smoked. They should only gently steam over the sauerkraut and never be vigorously boiled or fried, ensuring they remain buttery soft and juicy.
Classic Hessian: If you like, replace 100 ml of the apple juice with tart Hessian apple wine (Ebbelwoi) for a particularly fine, traditional pub-style note.
110 min
Masterpiece
