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🍽️ Kassler with Sauerkraut and Mashed Potatoes

639 kcal · 30 min · 4 servings

Ingredients

• 1 kg Kassler back (boneless)
• 600 g sauerkraut
• 0.5 l broth
• 1 bay leaf
• 7 juniper berries
• salt
• pepper
• 2 tbsp butter
• 750 g sweet potatoes
• 250 ml milk (or cream)
• 20 g butter
• salt
• pepper (from the mill)
• nutmeg

Instructions

1. 1. Put the sauerkraut and the broth into a pot.
2. 2. Add the Kassler meat and the spices.
3. 3. Cover the pot.
4. 4. Simmer everything on low heat for about 45 minutes.
5. 5. Peel the potatoes.
6. 6. Wash the potatoes.
7. 7. Cut the potatoes into small pieces.
8. 8. Put the potatoes into salted water.
9. 9. Cook the potatoes for about 20 minutes.
10. 10. Drain the water.
11. 11. Press the hot potatoes through a potato ricer.
12. 12. Heat the milk or cream together with the butter.
13. 13. Stir the warm milk mixture into the potatoes.
14. 14. Whisk the mixture with a whisk until it becomes fluffy.
15. 15. Season the mashed potatoes with salt, pepper, and nutmeg.
16. 16. Slice the meat.
17. 17. Serve the meat with the sauerkraut and the mashed potatoes.

Nutrition per serving

• kcal: 639
• Protein: 63 g · Fett/Fat: 20 g · Carbs: 50 g