Smoked pork loin with sauerkraut and potato dumplings
Tender smoked pork loin is served with hearty sauerkraut and fluffy potato dumplings, making for a classic, hearty family meal.
1 to 20 – amounts adjust automatically 50 minutes Main course German 650 kcal per serving (estimated)
AI-generated
Ingredients
- 800 g smoked pork loin
- 800 g sauerkraut
- 8 potato dumplings (cook-in bags or ready-made dough)
- 1 onion
- 1 apple
- 2 tbsp oil
- 200 ml vegetable stock
- 2 leaves laurel
- 4 juniper berries
- 1 tsp caraway
- 1 tsp sugar
- 1 tbsp butter
- a little salt
- a little pepper
Instructions
- Peel and finely dice the onion. Wash the apple, core it and cut it into small pieces.
- Heat the oil in a large saucepan and fry the onion until translucent. Add the apple pieces and sugar and fry briefly.
- Add the sauerkraut, vegetable stock, bay leaves, juniper berries and caraway seeds. Mix everything together well, cover and leave to simmer for about 30 minutes over a low to medium heat.
- Place the smoked pork loin on top of the sauerkraut and cook for about 15 to 20 minutes, depending on its thickness, until it is thoroughly heated through.
- Meanwhile, cook the potato dumplings in salted water according to the instructions on the packet.
- Remove the bay leaves and juniper berries from the sauerkraut. Season to taste with pepper and a little salt if needed.
- Slice the smoked pork loin and serve with the sauerkraut and potato dumplings.
AI notice: The recipe texts and images on this page were created with the help of artificial intelligence and reviewed by us. The photos are AI-generated illustrations, not pictures of the finished dish.