Smoked Pork Chops with Sauerkraut and Mashed Potatoes


Kasseler mit Sauerkraut und Puree
Smoked pork chops (Kassel-style), fried in butter and braised with sauerkraut, seasoned with juniper berries, bay leaf and nutmeg, and served with mashed potatoes
Course Entree
Cuisine Berlin, Rhineland Palantinate
Servings 4


  • 1-1/8 lbs smoked boneless pork chops
  • 2-1/8 cups sauerkraut
  • 1 package instant mashed potatoes
  • 1 medium onion
  • 1/2 cup water
  • 1/2 tbsp resolidified butter
  • 1 bay leaf
  • 4 juniper berries
  • 1-1/8 cups milk
  • 2-1/8 cups water
  • dash nutmeg
  • 1 tsp Salt
  • 1 clove garlic minced


  • Wash the meat and pat dry. Peel and chop the onion. Melt the butter in a frying pan. Fry the meat on both sides, adding the onions to brown them as well. Add the sauerkraut, bay leaf, and juniper berries to the pot, along with ½ cup of water. Allow the mixture to lightly simmer for about 30 minutes.
  • In a pot add the remaining water and bring to a boil. Remove from heat and add milk and the instant mashed potato mix. Whisk well.
  • Mix in remaining spices to the meat and sauerkraut pot. Serves 4 people.
Recipe adapted from