Kassler with Sauerkraut and Mashed Sweet Potatoes

Ingredients

• 1 kg Kassler back (boneless)
• 600 g sauerkraut
• 0.5 l broth
• 1 bay leaf
• 7 juniper berries
• Salt
• Pepper
• 2 tbsp butter
• 750 g sweet potatoes
• 250 ml milk (or cream)
• 20 g butter
• Salt
• freshly ground pepper
• nutmeg

Instructions

1. 1.

   Set the sauerkraut with the broth, add the Kassler meat and spices, cover and simmer gently for about 45 minutes.

2. 2.

   For the mashed potatoes, peel, wash, and cut the potatoes into small pieces; boil in salted water for about 20 minutes. Drain and press hot through a potato masher.

3. 3.

   Heat milk (or cream) with butter, whisk into the potato mash until light and fluffy, seasoning with salt, pepper, and nutmeg.

4. 4.

   Slice the meat and serve with sauerkraut and mashed sweet potatoes.