Kassler mit Sauerkraut (Smoked Pork with Sauerkraut)
Why this recipe works
- Aromatic sauerkraut: Juniper, caraway and bay build the classic savoury aroma that pairs naturally with smoked pork.
- Balanced tang: Apple rounds out the sharpness of the sauerkraut while keeping the dish bright rather than heavy.
- Simple one-pot cooking: The pork heats gently in the sauerkraut, so the meat stays moist while the cabbage absorbs its smoky flavour.
Get the most out of this recipe
Ingredient notes
- Choose thick-cut Kassler: Thicker smoked pork loin chops or steaks are less likely to dry out during simmering and slice more neatly for serving.
- Use juniper with restraint: Lightly crushing the berries releases more aroma, but their flavour is assertive, so they should support the pork rather than dominate it.
- Balance the sauerkraut: A firm tart-sweet apple softens the acidity while keeping the dish recognisably tangy.
Common mistakes
- Boiling too hard: Keep the pot at a gentle simmer; vigorous boiling can make the pork tougher and reduce the sauerkraut too aggressively.
- Letting the pork sit exposed: Nestle the pork mostly into the sauerkraut so it heats evenly and stays juicy.
Make-ahead tips
- Good for reheating: The pork and sauerkraut can be cooled and refrigerated together, then reheated gently until piping hot.
- Reheat gently: Warm in a covered pot over low heat with a little stock, or in a covered dish at 180°C (355°F) until hot throughout.
Serving ideas
- Classic sides: Serve with boiled potatoes, potato dumplings or rye bread to soak up the tangy juices.
- Beer pairing: A crisp lager or malty German-style beer works well with the smoky pork and sauerkraut acidity.
Equipment you'll need
Ingredients
Instructions
- Halve and thinly slice the onion. Quarter, core and dice the apple.
- Put the onion, apple, juniper berries, caraway seeds, bay leaves and black pepper into a large pot or casserole. Add the sauerkraut and vegetable stock, then bring to a gentle simmer over medium heat.
- Nestle the smoked pork loin into the sauerkraut mixture so it is mostly covered. Cover with a lid and simmer gently for 30 minutes, turning the pork once, until the pork is hot throughout and the sauerkraut is tender and well seasoned.
- Lift the pork out and rest it for 5 minutes. Remove the bay leaves, then taste the sauerkraut and adjust with a little more black pepper if you like.
Recipe notes
Tips
- Keep the heat low so the sauerkraut simmers rather than boils hard; this keeps the pork juicy.
- Lightly crush the juniper berries with the back of a spoon before adding for a fuller aroma.
- If serving vulnerable groups, make sure the pork is piping hot all the way through before serving.
Substitutions
- Replace the apple with pear for a softer, sweeter balance to the sauerkraut.
- Replace vegetable stock with chicken stock for a richer, more traditional savoury base.
- Replace caraway seeds with cumin seeds for a warmer spice note.
Storage
- Refrigerate up to 3 days
- Cool, then refrigerate the pork and sauerkraut together in a sealed container. Reheat gently in a covered pot over low heat with a splash of vegetable stock until piping hot, or warm in a 180°C (355°F) oven in a covered dish for 15–20 minutes.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 4 servings
- Total time: 55min (15min active)
- Difficulty: Easy
- Cuisine: German
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Baeckeoffe Alsacien (Alsatian Meat and Potato Stew)
Alsatian meat and potato stew with pork, lamb and bacon
Linseneintopf (German Lentil Stew)
German lentil stew with root vegetables, bacon and sausage
Dal Makhani (Creamy Black Lentil Curry)
Creamy black lentil curry finished with butter and double cream
Agnello in Umido con Olive e Pomodori (Lamb Stew with Olives and Tomatoes)
Slow-simmered lamb stew with tomatoes, olives and rosemary
Karjalanpaisti (Finnish Beef and Pork Hot Pot)
Finnish beef and pork hot pot with onions and bay
Galbijjim (Korean Braised Beef Short Ribs with Carrots and Potatoes)
Korean braised beef short ribs with potatoes and carrots
Roladki Wieprzowe z Pieczarkami (Pork Rolls with Mushroom Filling)
Polish pork rolls filled with mushrooms and onion
Entomatadas with Pulled Chicken (Tomato-Sauced Tortillas)
Tomato-sauced tortillas filled with pulled chicken
Risotto ai Frutti di Mare (Italian Seafood Risotto)
Creamy seafood risotto with prawns, mussels, squid and lemon
Rack of Pork Ribs with Smoky Dry Rub
Oven-baked pork ribs with smoky dry rub and vinegar sauce
Chole Bhature (Spiced Chickpeas with Fried Bread)
Spiced chickpeas with puffed fried bread made with yoghurt
Palak Dal (Spinach and Lentil Curry)
Creamy palak dal with spinach and a cumin, garlic and chilli tarka
Kassler mit Sauerkraut (Pork with Braised Sauerkraut)
Smoked pork loin with braised sauerkraut, onion and caraway
Sauerkraut Soup with Smoked Pork (Sauerkrautsuppe mit Kassler)
Tangy sauerkraut soup with smoked pork and potatoes
Choucroute Garnie (Alsatian Braised Sauerkraut with Pork and Sausages)
Braised sauerkraut with pork belly, sausages, potatoes and mustard
Fläskstek (Roast Pork with Crackling)
Roast pork shoulder with crisp crackling and rich gravy
Choucroute Garnie Alsacienne (Sauerkraut with Meats)
Braised sauerkraut with sausages and smoked pork
Roast Goose with Apple, Onion and Thyme
Roast goose with crisp skin, apple, onion and thyme
You might also like
Cauliflower Cheese with Crispy Breadcrumbs
Cauliflower baked in cheddar sauce with a crispy breadcrumb topping
Costillas de Cerdo Adobadas (Adobo-Marinated Pork Ribs)
Roasted pork ribs in smoky adobo with a glossy glaze
Char Siu Pork with Steamed Rice
Sticky roasted char siu pork served with steamed rice
Chuletón a la Parrilla (Spanish-Style Grilled T-Bone Steak)
Spanish-style grilled T-bone steak with sea salt and lemon
Madeleine Cakes
French shell-shaped sponge cakes with lemon and vanilla
Methi Chicken (Fenugreek Leaf Chicken Curry)
Chicken curry with fresh fenugreek leaves and yoghurt
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
Misen 8-Inch Chef Knife
- AUS-10 steel
- Balanced design
- Less traditional feel
Titanium & PP Double-Sided Cutting Board
- Separate surfaces for meat and produce
- Resists odors and stains
- Harder on knife edges than wood or plastic
WÜSTHOF Classic 8-Inch Chef's Knife
- Excellent build quality
- Reliable edge retention
- Expensive
OXO Good Grips 2-Piece Cutting Board Set
- Two useful sizes with reversible cutting surfaces
- Dishwasher safe and easy to clean
- Plastic surfaces will show knife marks over time
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
