🇩🇪 Germany · Food
Smoked Pork Loin with Sauerkraut and Mashed Potatoes (Kassler mit Sauerkraut und Kartoffelpüree)
By eatmundo · July 6, 2026
🇩🇪 DENo machine-readable author provided. Achim Raschka assumed (based on copyright claims). · CC BY-SA 3.0 · Wikimedia CommonsA classic German comfort food, this hearty dish features tender, smoky cured pork loin, often pan-fried, served alongside tangy, stewed sauerkraut and creamy mashed potatoes. It’s a beloved meal, especially popular in colder months, offering a delightful balance of savory and sour flavors.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare your potatoes: Peel 800g of floury potatoes and cut them into even chunks. Place them in a large pot, cover with cold salted water, bring to a boil, then reduce heat and simmer for 15-20 minutes until fork-tender. Drain well and set aside.
- 2
Start the sauerkraut: While potatoes cook, finely chop 1 medium onion. Heat 1 tbsp of vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 3-5 minutes until translucent and soft, but not browned.
- 3
Assemble sauerkraut flavors: Add 500g of drained sauerkraut to the pot with the onion. Stir in 1 small grated apple, 4-5 juniper berries, 1 bay leaf, and 0.5 tsp of caraway seeds. Pour in 150ml of vegetable broth. Bring to a gentle simmer, then cover and cook for at least 30 minutes, or even up to an hour, allowing the flavors to meld. Taste and adjust salt and pepper.
- 4
Cook the Kassler: While the sauerkraut simmers, heat 2 tbsp of vegetable oil in a large frying pan over medium-high heat. Place the 600g smoked pork loin slices in the hot pan and cook for 3-4 minutes per side, until beautifully golden brown and heated through. Be careful not to overcook, as Kassler is already cured and can dry out.
- 5
Finish the mashed potatoes: Mash the drained potatoes thoroughly, either with a potato masher or a ricer, ensuring no lumps remain. Gradually beat in 150ml of warm milk and 50g of butter until the mixture is smooth and creamy. Season with a pinch of nutmeg and salt to taste.
- 6
Serve: Ladle the fragrant sauerkraut onto plates, place the golden-brown Kassler slices alongside, and add a generous scoop of creamy mashed potatoes. Serve immediately and enjoy this quintessential German comfort meal!
Frequently Asked Questions
What type of smoked pork loin (Kassler) should I use, and how does it affect cooking time?+
For convenience, use a pre-cooked, cured, and smoked Kassler loin, which primarily needs to be heated through. If using a raw or freshly smoked Kassler, be sure to cook it longer until it reaches an internal temperature of 145°F (63°C).
How long should I cook the sauerkraut for optimal flavor and texture?+
Simmer the sauerkraut with the aromatic ingredients for at least 30-40 minutes to allow the flavors to fully develop and the cabbage to soften perfectly. Don't rush this step.
How can I ensure my mashed potatoes are smooth and not gummy?+
To prevent gummy mashed potatoes, use a potato ricer or masher and avoid overworking the potatoes once the milk and butter are added. Mash just until smooth.
What's the best way to heat the Kassler without drying it out?+
Gently heat the Kassler in a little broth or water, or wrapped in foil, until it reaches an internal temperature of 140-145°F (60-63°C). Avoid high heat or prolonged cooking, which can dry it out.
🇩🇪 DENo machine-readable author provided. Achim Raschka assumed (based on copyright claims). · CC BY-SA 3.0 · Wikimedia CommonsMundo Match
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