Kassler Rippchen Smoked Pork Loin German Style
Indulge in the hearty flavors of Kassler Rippchen, a classic German-style smoked pork loin dish that promises a comforting and aromatic dining experience. Perfectly tender slices of smoked pork are nestled atop a tangy sauerkraut base infused with the warm earthiness of bay leaves, caraway seeds, and black peppercorns, all gently simmered in a savory vegetable broth. Served alongside soft, buttery boiled potatoes, this traditional recipe brings the essence of German cuisine to your table. With only 15 minutes of prep time and easy step-by-step instructions, this authentic dish is ideal for cozy family dinners or Oktoberfest celebrations. Garnish with fresh parsley for an added touch of brightness and dig into the rich heritage of Kassler Rippchen – a true comfort food classic.
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Recipe Information
Ingredients
- 4 slices Smoked pork loin (Kassler Rippchen)
- 500 grams Sauerkraut
- 4 medium Potatoes
- 1 medium White onion
- 500 ml Vegetable broth
- 2 pieces Bay leaves
- 1 teaspoon Caraway seeds
- 6 pieces Black peppercorns
- 1 tablespoon Butter
- 1 teaspoon Salt
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Peel the potatoes and cut them into quarters. Rinse them under cold water and set aside.
Peel and finely chop the white onion.
In a large pot over medium heat, melt the butter and sauté the chopped onion until translucent, about 3 minutes.
Add the sauerkraut to the pot, stir well to combine with the sautéed onion, and cook for 2 minutes.
Pour the vegetable broth into the pot, and add the bay leaves, caraway seeds, and black peppercorns. Stir to combine.
Place the smoked pork loin slices on top of the sauerkraut mixture, ensuring they are slightly submerged in the liquid. Cover the pot with a lid.
Bring the mixture to a gentle simmer over medium heat and cook for 30 minutes. Do not let it boil, as this can make the pork dry.
While the pork and sauerkraut are cooking, bring a separate pot of water to a boil. Add the quartered potatoes and a pinch of salt. Boil for 15-20 minutes or until the potatoes are fork-tender. Drain and set aside.
Remove the bay leaves and black peppercorns from the sauerkraut mixture before serving.
Serve the smoked pork loin slices with a generous portion of sauerkraut and boiled potatoes on the side. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
1602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 8796 mg | 382% | |
| Total Carbohydrate | 234.3 g | 85% | |
| Dietary Fiber | 41.2 g | 147% | |
| Total Sugars | 30.3 g | ||
| Protein | 79.4 g | 159% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 423 mg | 33% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 6841 mg | 146% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
