Kassler Rippchen Recipe

Name: Teske's Germanias Kassler Rippchen Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: German
Ingredients: 4 pieces Kassler Rippchen (smoked pork chops); 500 g Sauerkraut; 800 g Potatoes; 200 g Flour; 1 piece Egg; 1 tsp Salt; to taste Pepper; 2 tbs Butter; 1 piece Onion; 1 tsp Caraway seeds

Inspired by Teske's Germania

Time1h

Serves4

Smoked pork chops served with sauerkraut and dumplings.

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Ingredients

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Main Ingredients

4 pieces Kassler Rippchen (smoked pork chops)

1 1/8 lb (500 g) Sauerkraut

1 3/4 lb (800 g) Potatoes

7.05 oz (200 g) Flour

1 piece Egg

1 tsp Celtic sea salt

to taste white, green, and black pepper

2 tbs Butter

1 piece Onion

1 tsp Caraway seeds

Method

Cooking Instructions

Prepare the Dumplings

Peel and boil the potatoes in salted water until fork-tender, about 20 minutes. Drain and let cool slightly before mashing.

Mix the Dumpling Dough

In a large bowl, combine the mashed potatoes, flour, egg, and a pinch of salt. Mix until a dough forms. If too sticky, add a little more flour.

Form the Dumplings

Shape the dough into small balls, about the size of a golf ball. Set aside.

Cook the Dumplings

Bring a large pot of salted water to a boil. Gently drop in the dumplings and cook until they float to the surface, about 5-7 minutes. Remove and keep warm.

Prepare the Sauerkraut

In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent. Stir in the sauerkraut and caraway seeds. Cook for about 10 minutes, stirring occasionally.

Cook the Kassler Rippchen

In another pan, heat the Kassler Rippchen over medium heat for about 5-7 minutes on each side or until heated through. Season with salt and pepper to taste.

Serve

Plate the Kassler Rippchen alongside the sauerkraut and dumplings. Enjoy!