Smoked meat with sauerkraut
Sauerkraut and smoked meat are hearty meals, especially in the cold season. Popular smoked meats for sauerkraut are smoked pork belly, pork shoulder or smoked ribs. Of course, other smoked meats are also suitable, but care should be taken that smoked meat is not too lean, otherwise it will become dry and fibrous.
Ingredients:
- 800 grams of boned smoked meat
- 500 grams of sauerkraut
- 1 medium onion
- some margarine or oil
- 400 grams of chopped pineapple and canned juice
- 1 medium potato
- 1 bay leaf
- 2 juniper berries
- salt
- pepper
- sugar
- 125 ml of water
- Pepper sausages
- Kaminwurzen
Sauerkraut and smoked meat
- For smoked meat with sauerkraut first peel an onion and cut it into small pieces. Then heat the margarine in a large saucepan and steam the onion until translucent. Loosen the sauerkraut a bit with a fork and add the cabbage and pineapple to the pot. Now give 125 ml water and the pineapple juice from the can and refine the whole thing with a bay leaf and juniper berries.
- After washing the smoked meat, put it on top of the sauerkraut and bring everything to a boil. Cook the sauerkraut with the lid closed for a good half an hour on a low level and stir again and again so that the sauerkraut does not stick.
- Now take out the meat and let it rest for 10 minutes. In the meantime, grate the peeled potato finely, add it to the sauerkraut and cook the cabbage for another 10 minutes so that it becomes creamy. Then season the cabbage with salt, pepper and a little sugar and serve it with the sliced meat.
- Go best with this rustic meal Dumplings, spaetzle or potato noodles or mashed potatoes.
Variations in meat preparation
- If you don't like pineapple in your sauerkraut, you can rub an apple into the cabbage as well. Keep a tablespoon or two of the raw sauerkraut and add the raw cabbage to your finished dish at the very end. The herb then has a little more bite.
- Many gourmets claim that sauerkraut only develops a really fine aroma when it is warmed up. Therefore, it is also a good idea to prepare the sauerkraut dish a day in advance and then warm it up.
- If you stretch your smoked meat a little or the meat side dishes a little more varied add a variety of smoked cabbage to your sauerkraut about 10 minutes before the end Sausages at. Pepper sausages or chimney sausages are particularly suitable.
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