Kasseler & Sauerkraut Classic (Print)
Juicy kasseler with smooth sauce and sauerkraut brings bold, comforting vibes—easy to make and so German.
# Ingredients:
→ Sauerkraut Base
01 -
Salt, pepper, and a dash of sugar for flavor
02 -
160 ml of liquid (try broth, apple juice, or white wine)
03 -
1 diced onion
04 -
1 tablespoon of oil
05 -
1 can of sauerkraut (about 750 g), drained well
→ Kasseler & Sauce
06 -
2–3 tablespoons of cornstarch
07 -
120 to 180 ml coffee cream
08 -
180 ml liquid (broth or white wine work great)
09 -
1 tablespoon oil or butter
10 -
4 Kasseler chops
# Steps:
01 -
Pile the sauerkraut and your chops onto plates and top with that creamy sauce. If you want, boiled potatoes go really well on the side.
02 -
Give the sauce a quick taste—add salt or pepper if you want. Toss the pork back into the sauce to heat up and keep it cozy.
03 -
Mix your cornstarch with a splash of cold water. Gradually whisk this into the sauce, stirring the whole time, till it's as thick as you like.
04 -
Pour some liquid into the pan to help loosen up all the crispy bits sticking to the bottom. Let it bubble up, then pour in the creamy coffee cream.
05 -
Heat butter or oil in a clean pan. Brown the chops on both sides over low heat so they're warmed through and gold all over. Take 'em out and set aside.
06 -
Pour in your chosen liquid, sprinkle a bit of salt, pepper, and sugar. Let the sauerkraut bubble away gently on low for about 15 minutes, adding more liquid if it gets dry.
07 -
Warm oil in a deep pan, dump in sauerkraut and toast till it's just lightly browned. Toss in the diced onion and let it cook with it. Add a dash more oil if it looks dry.
# Notes:
01 -
Slow cooking keeps the meat juicy. Rushing the browning makes Kasseler dry out.