A classic German comfort dish.
Lightly cured and gently smoked pork (Kasseler) is served juicy and tender, paired with tangy sauerkraut and smooth, buttery potato purée. The mild smokiness of the meat balances beautifully with the acidity of the kraut and the creamy softness of the potatoes—simple, hearty, and deeply satisfying.
Ingredients
(serves 2)
Kasseler
2 Kasseler pork chops or slices (about 180–220 g each, cured & lightly smoked)
1 small onion, sliced.
1 bay leaf
5–6 black peppercorns
300 ml water or light vegetable stock
Sauerkraut
300 g Sauerkraut (well-drained)
1 small onion finely sliced.
1 small apple grated or finely diced.
1 bay leaf
5 juniper berries (lightly crushed, optional but traditional)
1 tsp sugar (or to taste)
1 tbsp neutral oil or butter
100 ml water or apple juice
Potato Purée
400 g floury potatoes (peeled)
40 g of butter
80–100 ml warm milk
Salt
Freshly grated nutmeg (optional)
Preparation
Cook the Kasseler (gentle method)
Place Kasseler in a saucepan. Add onion slices, bay leaf, peppercorns, and water/stock.
Bring just to a gentle simmer (do not boil).
Cover and cook on very low heat for 20–25 minutes, until heated through and juicy.
Turn off heat and rest in the liquid for 5 minutes.
Tip: Kasseler is already cured, boiling makes it dry.
Prepare the Sauerkraut
Heat oil or butter in a pot over medium heat.
Add onion and sauté until soft.
Stir in sauerkraut, apple, bay leaf, juniper berries, and sugar.
Add water or apple juice, cover, and simmer gently for 20–30 minutes, stirring occasionally.
Taste and adjust sweetness or acidity if needed.
Make the Potato Purée
Cook potatoes in salted water until very tender (about 20 minutes).
Drain well and let steam dry for 1–2 minutes.
Mash or press through a potato ricer.
Stir in butter, then warm milk gradually until it is smooth and creamy.
Season with salt and a pinch of nutmeg.
To Serve
Spoon potato purée onto warm plates.
Add sauerkraut beside it.
Place Kasseler on top or next to the purée.
Optional: drizzle with a little cooking broth or melted butter.
Optional Variations
Add caraway seeds to the sauerkraut for a more robust flavor.
Finish sauerkraut with a splash of dry Riesling or apple cider.
Serve with mustard on the side for extra bite.
Wine and Beer Pairings
Riesling Trocken – Kröver Nacktarsch, Mosel, Germany
Bright acidity and stone-fruit freshness cut through the creamy mash while balancing the salt and gentle smoke of the Kasseler.
Silvaner Trocken – Iphofen, Franken, Germany
Dry, mineral, and subtly herbal — an excellent match for sauerkraut and a very traditional Franconian pairing with pork.
Grauburgunder (Pinot Gris) – Baden, Germany
Soft texture and ripe pear notes complement the potato purée while staying balanced against the dish’s savory depth.
Weißburgunder (Pinot Blanc) – Deidesheim, Pfalz, Germany
Elegant, gently nutty, and fresh — harmonizes beautifully with the mild pork and buttery components.
German Pilsner
Crisp bitterness and clean finish refresh the palate and counter the richness and saltiness of the dish.
Helles Lager (Munich style)
Smooth, lightly malty, and comforting — the most seamless beer match for Kasseler and creamy potatoes.
Märzen
Slightly toasty with more body, pairing especially well with the smoked character of the pork.