Kasseler Ham with Sauerkraut and Mashed Potatoes

Kasseler Ham with Sausages and Potatoes
Course Entree
Cuisine Rhineland Palantinate
Servings 4


  • 1 jar Bavarian Style Sauerkraut 24 oz, 720 ml
  • 4 cured pork ribs approx. 6 ounces / 180g each

For the potato purée:

  • 1-1/4 pounds floury potatoes for boiling 1 kg
  • Salt
  • 8-1/2 oz milk approx. 1/4 liter
  • 2 oz butter 50 g
  • freshly ground pepper
  • freshly ground nutmeg


  • Wash, peel and chop potatoes. Place in a saucepan, cover with water, add salt and boil for 15-20 minutes.
  • Meanwhile, prepare sauerkraut. Simmer for 10 - 15 minutes with a little bit of water, some juniper berries and bay leaves.
  • Place pork ribs on top of the sauerkraut. Cover and heat the pork ribs in the kraut.
  • For the purée, drain potatoes and press through a ricer into a bowl. Bring the milk to boiling. Add the boiled milk and butter to the potatoes, and mix everything together with a whisk to a purée.
  • Season with salt, pepper and nutmeg. Arrange potato purée, sauerkraut and cured pork ribs on serving plates.

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