I love Sauerkraut - yes, it is true. I know it totally fits the stereotype of Germans - and you know what? Both girlies love it too :) Tonight's dinner was Sauerkraut with Kassler and potatoes. Kassler are smoked pork chops. The Sauerkraut I use is Mildessa from Hengstenberg
http://www.hengstenberg.de/de/rh.php and I let it simmer on low for at least a couple of hours. I first sautee an onion in olive oil, then add a couple of tablespoons of flour for a roux, put a little of white wine on it and then add the Sauerkraut. Once it is at a low simmer, I add a finely diced apple as well as juniper berries. For the last half hour or so, I add the Kassler so it heats up in the Sauerkraut and the smoked flavor melts in with the Sauerkraut. Perfect on a cold, dark, winter night!
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| Sauerkraut, Ripple, and potatoes |
