Kasseler and Sauerkraut

That’s what we had two days ago: YUMMY!!! When shopping at “our” H.E.B. in Floresville – we prefer driving to Floresville [about 25 miles] as there’s a much greater choice there compared to the H.E.B. in Kenedy [5 miles only] we found the “real” “Kasseler Kotelett” – smoked pork chops, that is. I call those “real” since first, as chops, they have their bones still – “with a handle”, as I usually say, and second because they are much thicker than the boneless ones, which makes them juicier after cooking and not dry as pork chops easily become. So we bought a package with two chops – quite “untexan”, a package with two chops only! And the day before yesterday, in the evening, I cooked the chops in Sauerkraut, with only a little Knorr beef broth added. Actually, the dish doesn’t need much added flavour as the smoked pork chops have quite a bit of their own. Wahetever, they were absolutely yummy – quite like what I was used to at home with mum. As I always say, “I could sit myself down in it.” Of course, Kasseler with Sauerkraut should have gone with mashed potatoes, but I simply was too lazy to mash the potatoes Mary had cooked and add milk and butter. So I just mashed them on my plate in the broth. Not a bad idea at all. And we really need to repeat that dish some time soon. Talking of Sauerkraut: i’s a pity that I can’t get “Raeuchermettwuerstchen” here. They would go very well with Sauerkraut, too, as well as with carrot or kale stew or pea soup. But maybe I can get them somewhere. I seem to vaguely remember having seem them in a German delicatessen online shop. Maybe I’ll find them some time.

Um diesen Eintrag in Deutsch zu lesen, hier klicken.


6 responses to “Kasseler and Sauerkraut

  1. Hallo Sabrina,
    aber mir hat dieser “olle Hering” heute prima geschmeckt! Danke für den Hinweis auf “”. Irgendwie hatte ich im Hinterkopf, dass es die – und mehr – gibt. Ich hätte allerdings wieder googeln müssen, und so hast Du mir Zeit gespart. Eine ziemlich ausführliche Liste zu dem Thema findet sich übrigens hier:
    Liebe Grüße,

  2. Mit dem ollen Hering machst Du mich nicht neidisch 😉 Aber mit dem Kassler schon! Fredericksburg und New Braunfels sind etwaws zu weit weg von mir…. habe mir aber vor Ewigkeiten mal was bei bestellt. Die haben ein geschaeft in Dallas und schicken auch Sachen. Kennst Du die schon? Sind echt klasse und nicht mal soooo teuer.

  3. Hallo Sabrina,
    schön, dass ich Dir den Mund wässerig gemacht habe! 😉 Und es ist wirklich lecker. Nicht, dass ich hier in Texas, z.B. Fredericksburg oder New Braunfels, nicht auch Kasseler mit Sauerkraut bekommen könnte, aber zuhause möchte ich es eben auch machen. Man kann ja nicht immer so weit deswegen fahren.
    Demnächst gibt es übrigens – ich werde berichten – hier bei uns Heringsstipp mit Pellkartoffeln. Den eingelegten Hering habe ich schon. Ich muss nur noch die Marinade machen. Kommt in den nächsten Tagen.
    Liebe Grüße aus dem südlichen Texas,

  4. Du machst einem richtig Hunger! 🙂 Hoert sich lecker an!!

  5. Hi Randall,
    Your recipe for pork chops looks yummy, too. Re potato pancakes: I sometimes do them here, too. Maybe, though, they’re different from the Alsation ones, as my recipe is from the Rhineland. We either have them with apple sauce or with “Ruebenkraut” [a kind of molasses made from sugar beets]. I like the latter more.
    Best regards from southern Texas,
    P.S.: I hope it’s not actually your great grandmother’s potato pancakes you fry up, but some freshly made according to her recipe! 😉

  6. We slow smoke chops on indirect low heat over a charcoal, and then finish them off over Blaukraut. I then fry up my great grandmothers Alsatian potato pancakes, (Erdapfeldatsche) and voila!: sublime cuisine! I deploy it when my wife is homesick.


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