Kassler chops with sauerkraut, a traditional Oktoberfest recipe, is delicious all year long. Easy to make, it's a family favorite.
Kassler (kasseler) was expensive at our German deli in Sault Ste. Marie, Ontario, so it was only for special days. Because it always is tender, it's an easy German meal for company.
For everyday meals, or when kasseler isn't on sale, I'll use the alternative recipe Smoked Pork Chops I learned from my friend, Heidi, using peameal bacon roast (cured boneless pork loin) instead. But for special, it's the recipe below:
Kasseler and Sauerkraut
Ingredients:
1 can Sauerkraut (approx. 750 gm.), drained
1 tbsp. oil
1 onion, diced
2/3 cup liquid (broth, white wine, or apple juice)
salt, pepper, sugar (for seasoning)
4 kasseler chops (1 per person)
1 tbsp. oil or butter
3/4 cups liquid (broth, or white wine)
1/2 to 3/4 cup coffee cream
2 - 3 tbsp. corn starch
Instructions:
Heat 1 tbsp. of oil in a deep frying pan. Add the well-drained sauerkraut and brown. Add the chopped onion and continue browning. Add more oil if needed.
Add 2/3 cup liquid and season with salt, pepper and sugar. Simmer for about 15 minutes. Add extra liquid if needed to keep sauerkraut moist.
In another pan, heat 1 tbsp. of oil or butter. Slowly brown the kassler. Remove from pan once browned and warmed through.
Add 3/4 cups liquid to pan that kassler was browned in, scraping up browned bits. Bring to simmer. Add the cream.
Mix cornstarch in a little cold water and slowly add just enough to simmering liquid to thicken for sauce.
Season with salt and pepper. Return kassler to sauce to keep warm.
Serve kassler with sauce and sauerkraut, along with boiled potatoes.
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