Kasseler chops with sauerkraut, a traditional Oktoberfest recipe, is delicious all year long. Easy to make, these smoked pork chops were one of my Mutti's favorites. And now, they're one of mine as well, when I can get them. Kasseler was expensive at our German deli in Sault Ste. Marie, Ontario, so it was only for very special days that Mutti would get this.
Because it always was tender, kasseler was and still is an easy German meal for company.
Oma's Kasseler Chops with Sauerkraut
1 can sauerkraut (approx. 750 gm), drained
1 Tbsp oil
1 onion, diced
⅔ cup liquid (broth, white wine, or apple juice)
salt, pepper, sugar (for seasoning)
4 kasseler chops (1 per person)
1 Tbsp oil or butter
¾ cups liquid (broth, or white wine)
½ to ¾ cup coffee cream
2 - 3 Tbsp corn starch
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 ⅔ cup liquid and season with salt, pepper and sugar.
Simmer for about 15 minutes. Add extra liquid if needed to keep
In another pan, heat 1 Tbsp of oil or butter. Slowly brown the Kassler. Remove from pan once browned and warmed through.
Add ¾ 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.
Kasseler is a salted and slightly smoked cut of pork, that is known predominantly in Germany. The origin of the name is unknown.
An Alternative to Kasseler ...
Kasseler isn't always available at our deli.
So, for everyday meals, or when it's not on sale, I'll use the alternative recipe for Smoked Pork Chops
I learned from my friend, Heidi.
She uses a pea-meal bacon roast (cured
boneless pork loin) instead. It tastes similar, so it's become one of the many German-style dinner recipes that we enjoy. My hubby even says he likes it better!
But for special, it's this recipe for Kasseler with Sauerkraut above.
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Make every day a day of THANKSGIVING.
"And give thanks for everything to God the Father in the name of our Lord Jesus Christ."
As a German-American that is a bit culinarily challenged, this book is a true blessing!
What makes this book extra wonderful is that the recipes are separated by region.
German food is more complex than bratwurst, sauerkraut and pretzels!
This classic cookbook (German Meals at Oma's) has not only a variety of different recipes, but also key notes to help even those with little experience in the kitchen learn to make excellent German cuisine.
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