Kasseler with Sauerkraut and Mashed Potatoes

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes

Quick Ingredients

• 4 slices Kasseler (smoked pork loin), 2 cm thick (about 800 g total)
• 500 ml low-sodium pork or chicken broth (plus 1 bay leaf, a few peppercorns)
• 900 g floury potatoes (Russet or Yukon Gold), 60 g butter, 180 ml whole milk (warmed), 30 ml crème fraîche (optional), 1 tsp fine salt, white pepper, pinch nutmeg
• 500 g sauerkraut (drained), 1 small onion, 1 small apple, 1 tbsp butter, 1 tsp caraway seeds, 3 juniper berries (crushed), 1 bay leaf, 100 ml dry white wine (or more broth), 200 ml broth, 1 tsp sugar, pepper and salt
• To serve: 4 tsp hot mustard, 2 tbsp chopped chives or parsley

Do This

• 1. Potatoes: Peel and cube to 3 cm. Cover with cold salted water, bring to a boil, then simmer 15–18 minutes until very tender.
• 2. Sauerkraut base: Rinse and drain kraut. Sauté onion in butter 3 minutes; add apple 2 minutes. Stir in caraway, juniper, bay, then kraut.
• 3. Simmer kraut: Deglaze with wine, add 200 ml broth and sugar. Cover and simmer gently 20–25 minutes; season with pepper and a pinch of salt if needed.
• 4. Kasseler: Heat 500 ml broth to 80–85°C (no boil). Poach slices 12–15 minutes to 60–65°C internal, turning once. Keep below a simmer.
• 5. Mash: Drain potatoes, let steam-dry 1 minute. Mash with butter, warmed milk, and crème fraîche. Season with salt, white pepper, and nutmeg.
• 6. Plate: Spoon mash, nest sauerkraut alongside, top with Kasseler. Add a spoon of hot broth, scatter chives, and serve with hot mustard.

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Why You’ll Love This Recipe

• Classic German comfort: smoky pork, tangy caraway-kissed sauerkraut, and buttery-smooth mash.
• Gentle poaching keeps Kasseler juicy instead of dry.
• Balanced flavors: a touch of apple and caraway mellows the kraut beautifully.
• Great for make-ahead: sauerkraut and broth hold well; perfect for weeknights or Sunday supper.

Grocery List

• Produce: 900 g potatoes, 1 small onion, 1 small apple, chives or parsley
• Dairy: Unsalted butter, whole milk, crème fraîche or sour cream (optional)
• Pantry: Kasseler smoked pork loin, sauerkraut, low-sodium broth, dry white wine, caraway seeds, juniper berries, bay leaves, sugar, hot mustard, salt, white pepper, nutmeg

Full Ingredients

Kasseler and Broth

• 4 slices Kasseler (smoked pork loin), 2 cm thick (about 200 g each; 800 g total)
• 500 ml low-sodium pork or chicken broth
• 1 bay leaf
• 6 black peppercorns

Caraway-Scented Sauerkraut

• 500 g sauerkraut, drained (rinse briefly for a milder taste)
• 1 small onion, finely chopped
• 1 small tart apple (about 120 g), peeled and small-diced
• 1 tbsp unsalted butter (14 g)
• 1 tsp caraway seeds
• 3 juniper berries, lightly crushed (or 1 small pinch ground juniper)
• 1 bay leaf
• 100 ml dry white wine (or use more broth)
• 200 ml low-sodium broth
• 1 tsp sugar
• Freshly ground black pepper and a pinch of salt (as needed)

Buttery Mashed Potatoes

• 900 g floury potatoes (Russet or Yukon Gold), peeled and cut into 3 cm chunks
• 1 tbsp fine sea salt (for cooking water)
• 60 g unsalted butter
• 180 ml whole milk, warmed
• 30 ml crème fraîche or sour cream (optional, extra richness)
• 1 tsp fine sea salt (for the mash), plus more to taste
• White pepper to taste
• Pinch freshly grated nutmeg (about 1/4 tsp), optional

To Serve

• 4 tsp hot German mustard (or more to taste)
• 2 tbsp finely chopped chives or parsley

Step-by-Step Instructions

Step 1: Prep and cook the potatoes

Peel potatoes and cut into 3 cm chunks. Place in a pot and cover with cold water by 2–3 cm. Add 1 tbsp fine salt. Bring to a boil, then reduce to a gentle simmer and cook until very tender, 15–18 minutes. You should be able to pierce a chunk with no resistance. Do not overboil or the edges will become waterlogged.

Step 2: Build the sauerkraut base

While the potatoes cook, set a medium saucepan over medium heat. Melt 1 tbsp butter and sauté the chopped onion with a pinch of salt for 3 minutes until translucent. Add the diced apple and cook 2 minutes more. Stir in caraway, crushed juniper, and bay leaf until fragrant, about 30 seconds.

Step 3: Simmer the sauerkraut until mellow

Add the sauerkraut and toss to coat. Pour in the white wine and let it bubble for 1 minute. Add 200 ml broth and the sugar. Cover and simmer gently over low heat for 20–25 minutes, stirring once or twice. Season with pepper and taste; add a pinch of salt only if needed. Keep warm on low.

Step 4: Gently warm the Kasseler in broth

In a wide pan, combine 500 ml broth, 1 bay leaf, and peppercorns. Heat to 80–85°C (175–185°F); do not let it boil. Slide in the Kasseler slices in a single layer and poach gently for 12–15 minutes, turning once, until the center reaches 60–65°C (140–149°F). Lift the pork to a warm plate and cover loosely. Strain and reserve a few spoonfuls of the hot broth for plating.

Step 5: Mash the potatoes until silky

Drain the cooked potatoes thoroughly and return them to the hot pot. Let steam-dry on low heat for 1 minute, shaking the pan to evaporate excess moisture. Mash or rice the potatoes, then add 60 g butter, the warmed milk, and crème fraîche if using. Stir just until smooth and fluffy. Season with 1 tsp fine salt, white pepper, and a pinch of nutmeg. Adjust milk to your preferred texture.

Step 6: Plate and finish

Spoon a generous bed of mashed potatoes onto warm plates. Add a nest of sauerkraut to the side and top the mash with a slice of Kasseler. Spoon a little hot broth around the edges for shine and moisture. Garnish with chives or parsley and serve immediately with a dab of hot mustard.

Pro Tips

• Keep the poaching liquid at 80–85°C; a gentle quiver is ideal. Boiling can toughen the pork and intensify saltiness.
• Rinse and drain sauerkraut if you prefer a milder, less salty tang; skip rinsing for a bolder flavor.
• Warm milk before adding to the mash to keep it light and prevent gummy potatoes.
• Use a probe thermometer for perfect pork: 60–65°C internal is juicy and safe for fully cooked Kasseler.
• Want a browned edge? After poaching, quickly sear Kasseler 45–60 seconds per side in a hot skillet with a dab of butter.

Variations

• Beer-braised kraut: Replace the wine with 150 ml lager and simmer as directed for a heartier note.
• Mustard pan-sauce: Reduce 200 ml poaching broth by half, whisk in 1 tsp hot mustard and 1 tbsp cold butter for a glossy drizzle.
• Root mash: Swap 300 g of the potatoes for celery root or parsnips for a fragrant, slightly sweet mash.

Storage & Make-Ahead

Sauerkraut can be made up to 3 days ahead; cool, cover, and refrigerate, then rewarm gently with a splash of broth. Mashed potatoes are best fresh but can be made a few hours ahead; keep warm over a double boiler or reheat with extra warm milk. Kasseler is already cooked; reheat slices gently in hot (not boiling) broth for 5–7 minutes. Refrigerate leftovers separately for up to 3–4 days. Sauerkraut and Kasseler freeze well for up to 2 months; mashed potatoes do not freeze as well and can turn grainy.

Nutrition (per serving)

Approximate: 640 kcal; Protein 41 g; Carbohydrates 48 g; Fat 26 g; Fiber 7 g; Sodium 1700 mg. Values will vary based on brand of sauerkraut, broth, and Kasseler.