📝 About This Recipe
Kassler is a quintessential German comfort dish featuring salt-cured and lightly smoked pork loin, prized for its tender texture and savory depth. This recipe pairs the succulent meat with tangy, slow-braised sauerkraut and buttery potatoes, creating a harmonious balance of salt, acid, and earthiness. It is a soul-warming meal that brings the rustic charm of a Bavarian guesthouse right to your dinner table.
🥗 Ingredients
The Meat
- 4 thick-cut pieces Kassler chops (cured and smoked pork loin) (about 1 inch thick)
- 2 tablespoons Unsalted butter (divided)
- 1 tablespoon Vegetable oil
The Sauerkraut
- 28 ounces Sauerkraut (high quality, drained and lightly rinsed)
- 1 large Yellow onion (finely diced)
- 1 Granny Smith apple (peeled and grated)
- 2 slices Smoked bacon (finely diced)
- 1 cup Chicken stock (low sodium)
- 1/2 cup Dry Riesling or white wine (optional but recommended)
- 2 pieces Bay leaves
- 5 pieces Juniper berries (lightly crushed)
- 1/2 teaspoon Caraway seeds
- 1 tablespoon Granulated sugar (to balance acidity)
The Potatoes
- 1.5 pounds Yukon Gold potatoes (peeled and cut into uniform chunks)
- 2 tablespoons Fresh parsley (finely chopped)
- 1 pinch Fine sea salt (for boiling water)
👨🍳 Instructions
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1
Place the potatoes in a large pot of cold salted water. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until fork-tender.
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2
While the potatoes cook, prepare the sauerkraut. In a large heavy-bottomed skillet or Dutch oven, sauté the diced bacon over medium heat until the fat renders and it becomes crispy.
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3
Add the diced onions to the bacon fat and sauté for 5 minutes until translucent and slightly golden.
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4
Stir in the drained sauerkraut, grated apple, bay leaves, crushed juniper berries, and caraway seeds. Cook for 3 minutes to coat the cabbage in the fats.
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5
Pour in the chicken stock and Riesling. Add the sugar and stir well. Cover and simmer over low heat for 25-30 minutes, allowing the flavors to meld and the liquid to reduce.
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6
Drain the cooked potatoes and return them to the pot. Add 1 tablespoon of butter and the chopped parsley. Toss gently to coat and keep warm.
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7
Pat the Kassler chops dry with paper towels. Because the meat is already cured and smoked, you only need to heat it through and develop a crust.
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8
In a separate large frying pan, heat the remaining 1 tablespoon of butter and the vegetable oil over medium-high heat until shimmering.
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9
Place the Kassler chops in the pan. Sear for 3-4 minutes per side until a beautiful golden-brown crust forms and the meat is hot to the center.
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10
If the sauerkraut still has too much liquid, remove the lid and increase the heat for the last 5 minutes of cooking to evaporate the excess moisture.
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11
Taste the sauerkraut and adjust seasoning with salt or pepper if necessary, though the bacon and meat often provide enough salt.
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12
To serve, place a generous mound of braised sauerkraut on each plate, top with a seared Kassler chop, and arrange the parsley potatoes on the side.
💡 Chef's Tips
Rinse your sauerkraut under cold water before cooking if you prefer a milder, less acidic flavor. Be careful with adding extra salt to the dish; both the Kassler and the sauerkraut are naturally high in sodium. Crush the juniper berries with the side of a knife to release their piney oils for a more authentic forest aroma. If you cannot find Kassler, you can substitute with thick-cut smoked bone-in pork chops, though the texture may vary slightly. For a richer sauerkraut, stir in a tablespoon of duck fat or lard at the beginning of the braising process.
🍽️ Serving Suggestions
Serve with a side of sharp German mustard (Senf) to cut through the richness of the pork. A chilled glass of dry Riesling or a crisp German Pilsner makes the perfect beverage pairing. Add a dollop of applesauce on the side for a sweet contrast to the salty meat. Serve with a thick slice of dark rye bread to soak up any leftover juices from the sauerkraut. For a full feast, include a small side of cucumber salad (Gurkensalat) with dill.