Recipes · Main dishes
Kasseler (Cured Pork Roast) with Sauerkraut
AI-written · not yet kitchen-tested
Kasseler is already cured and smoked, so it only has to be heated through. A meat thermometer keeps it juicy: it is done at an internal temperature of 154 to 158 °F (68 to 70 °C), and every minute beyond that dries it out. Do not add any salt, not even to the sauerkraut.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 1000 g (2.2 lb) cured smoked pork roast (Kasseler) boneless, from the collar or loin, in one piece
- 800 g (1.8 lb) sauerkraut not rinsed, check the ingredient list for sulfites
- 1 onion finely diced
- 1 tart apple peeled, cored and cut into small cubes
- 1 tbsp canola oil
- 6 juniper berries lightly crushed
- 2 sheet bay leaves
- 1 tsp caraway seeds whole
- 200 ml (3/4 cup) apple juice
- black pepper freshly ground, to taste
Method
- Heat the oven to 350 °F (180 °C), regular bake setting (top and bottom heat, no fan). Peel and finely dice the onion; peel, core and cube the apple.
- Heat the oil in an ovenproof Dutch oven or pot with a lid and cook the onion over medium heat for 3 minutes until translucent. Loosen the sauerkraut with two forks and add it with the apple, juniper, bay leaves and caraway.
- Pour in the apple juice, bring everything to a boil and simmer for 5 minutes. Pat the Kasseler dry with paper towels, set it in the middle of the sauerkraut and press it down lightly.
- Put the covered Dutch oven on the middle rack and cook for 70 minutes. After 50 minutes, stir the sauerkraut and measure the internal temperature of the Kasseler at its thickest point; it is done at 154 to 158 °F (68 to 70 °C). If it is lower, cook for another 10 minutes and measure again.
- Take out the Kasseler, wrap it in foil and let it rest for 10 minutes. If the sauerkraut is still very wet, remove the lid and boil it down on the stovetop over high heat for 5 minutes, uncovered. Season with pepper.
- Slice the Kasseler against the grain into 1/2-inch (1 cm) slices and arrange on the sauerkraut.
Tip: Mashed or boiled potatoes go well with it. Leftovers can be sliced cold onto bread or diced into fried potatoes.
Tip: If the sauerkraut is too sour for you, rinse it briefly with cold water before cooking and add 1 teaspoon of sugar. The sauerkraut loses a little flavor that way.