Kassler: A savoury German delight for memorable family meals

Kassler originates from German cuisine and is nothing more than pickled and lightly smoked pork, which can be baked, boiled, or fried. The most commonly used cuts are pork necks and loins, although ribs, shoulders, and bellies can also be used.

Kassler, which is smoked and pickled pork, forms the basis of many exquisite dishes. The most popular dish features sauerkraut and a bit of wine. My neighbour brought this exceptional recipe from a trip to Germany, which has led me to prepare pork loin this way ever since.

An essential element in preparing kassler is avoiding scalding the meat before baking. This helps the meat retain its juiciness and prevents dryness. The pickled and smoked meat ensures a unique taste and aroma. A key ingredient is sauerkraut, preferably homemade, which not only enhances the dish’s flavour but is also healthier than store-bought alternatives. A significant addition is also a bit of wine or cider.

Ingredients:

• 600 g smoked pork (for example, loin),
• 800 g sauerkraut,
• 1 sour apple,
• 120 mL wine or cider,
• 3 bay leaves,
• baking sleeve or bags.

Mustard sauce:

• 2 tablespoons butter,
• 1 tablespoon flour,
• 2 cups broth,
• 3-4 tablespoons mustard,
• 1/2 small onion,
• grated garlic clove,
• pepper and salt to taste.

Preparation:

1. Chop the sauerkraut, and you can also rinse it if it's too sour.
2. Wash the apple and cut it into larger cubes.
3. Place the sauerkraut in the baking bag, then add the bay leaves and chopped apple. Finally, add the pork loin and pour the wine over everything.
4. Seal the baking sleeve and make a few punctures in it.
5. Place the baking sleeve in a heat-resistant dish. Bake everything for 45-60 minutes at 200°C (392°F).
6. After this, remove the dish from the oven, cut open the baking sleeve, and remove the Kassler.
7. Slice the meat and arrange it on a platter with the sauerkraut.
8. Prepare the mustard sauce. Heat the broth, and melt the butter in a pan. Then add the flour to the butter and mix quickly. Add the broth and cook everything on low heat when the ingredients combine well, stirring continuously. Add mustard, finely chopped onion, salt, pepper, and grated garlic when the sauce is thick enough.
9. Pour the sauce over the kassler and serve with potatoes.