Roast Smoked Pork with Sauerkraut und Spätzle

Name: Roast Smoked Pork with Sauerkraut und Spätzle
Prep time: 20 min
Cook time: 46 min
Total time: 1 h 10 min
Cuisine: German
Ingredients: 110 g Onions; 4.5 g Canola oil; 500 g kasseler; 78.3 g White wine; 21.4 g Honey; 2.5 g Mustard; 0.68 g Salt; 0.15 g Pepper; 0.13 g All spice; 100 g Walnuts; 150 g Apples; 70.0 g Onions; 4.5 g Canola oil; 400 g Sauerkraut; 2.0 g Juniper berries; 0.18 g Cloves; Salt; Pepper; 200 g Water; 15.0 g Herbs of Provence; 200 g spätzle; 28.8 g Butter

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Kassler with sauerkraut: There is hardly a more 'German' dish. Here the Kassler has a walnut crust and is served with Spätzle, another southern German classic.

Category: Mains

Source: www.edeka.de

Equipment

	Frying pan
	Baking tray

Ingredients

For the Kassler:
	Onions
	Canola oil
	Kassler
	White wine
	Honey
	Mustard
	Salt
	Pepper
	All spice
	Walnuts
For the sauerkraut:
	Apples
	Onions
	Canola oil
	Sauerkraut
	Juniper berries
	Cloves
	Salt
	Pepper
	Water
For the herb spätzle:
	Herbs of Provence
	Spätzle
	Butter

Instructions

For the Kassler:

Heat the oven to 200°C fan oven (210°C top oven).

Heat the rapeseed oil in a roasting tin and fry the pork roast for 3-4 minutes on each side until golden brown all over. Sauté the onions briefly and deglaze with the white wine. Cook the roast in the oven for 15 minutes on the middle shelf.

Spread the honey, mustard, spices and walnut paste over the pork loin with a spoon. Reduce the baking temperature to 180°C and cook the pork loin for approx. 20 minutes.

For the sauerkraut:

Heat the rapeseed oil in a pan, add the onion and sauté over a medium heat until translucent. Add the sauerkraut and apple and season with juniper berries, cloves, salt and pepper. Pour in the water and simmer over a low heat, stirring occasionally. As soon as the liquid has boiled away, add a few ml of water or apple juice.

For the herb spätzle:

Five minutes before the end of the cooking time, wash the herbs, spin dry and chop finely. Melt the butter in a non-stick pan, add the spaetzle and fry for about 5 minutes. Season the herb spaetzle with salt, pepper and the herbs and serve together with the smoked pork and sauerkraut.