Sauerkraut with Kassler and Potatoes

Ingredients

• 100 g onions
• 750 g sauerkraut
• 30 g Butter
• 4 juniper berries
• 5 black peppercorns
• 1 bay leaf
• 125 ml white wine (or vegetable broth)
• 600 g raw smoked Kassler (boneless)
• 500 g waxy potatoes
• 1 red bell pepper
• Salt
• Pepper
• 1 tsp Honey
• 1 tbsp chopped parsley

Instructions

1. 1.

   Peel the onions and cut into thin rings. Drain the sauerkraut, fluff with a fork. Heat butter in a pot. Add onions and sauté for 2–3 minutes over medium heat. Add sauerkraut and cook together for 1–2 minutes.

2. 2.

   Add spices, pour in white wine and 250 ml water, bring to a boil. Place Kassler on top of the kraut, reduce heat and simmer for about 35–40 minutes.

3. 3.

   Meanwhile peel, wash and cut potatoes into ~2 cm pieces. Boil in salted water for 15–20 minutes, then drain.

4. 4.

   Halve the bell pepper, remove seeds, wash and dice. Add to the kraut during the last 10 minutes of cooking. Remove Kassler, mix boiled potatoes into the kraut, season with salt, pepper and honey, plate on a dish, sprinkle chopped parsley, slice Kassler and arrange on top.