Main · Styria/Tyrol
Geselchtes mit Sauerkraut
Smoked pork slow-braised alongside tangy sauerkraut with caraway seeds and a splash of white wine. Alpine pub classic.
G Gluten
Ingredients
- 1kg smoked pork kasseler or loin
- 600g sauerkraut, drained
- 1 onion, sliced
- 1 tsp caraway seeds
- 200ml dry white wine
- 200ml pork or chicken stock
- 2 bay leaves
Method
- Brown pork on all sides in a heavy pot over medium-high heat.
- Add onion and cook until softened. Add caraway, bay leaves, wine, and stock.
- Pile sauerkraut around the pork. Cover and braise over low heat for 75 minutes.
- Slice and serve with sauerkraut and boiled potatoes or dark bread.