Omas Bauernschmaus: Sauerkraut, Selchfleisch, Wammerl & Würstl – DAS Gericht für kalte Wintertage!

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs provide a leaner option while still being flavorful.

smoked sausage

🥗Healthier: turkey sausage

💰Cheaper: kielbasa

Turkey sausage is lower in fat and calories.

apple cider

🥗Healthier: apple juice

💰Cheaper: white vinegar

Apple juice maintains sweetness while being more accessible.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil adds healthy fats and flavor.

Prepare the ingredients: pork shoulder, smoked sausage, potatoes, cabbage, carrots, onions, garlic, broth, apple cider, bay leaves, black pepper, salt, sugar, and goose fat.

Peel the potatoes and set them aside in a bowl.

Chop the onions and garlic, keeping the onion pieces a bit rustic.

Heat goose fat in a large pot over medium heat until warm.

Add the onions and sauté until translucent, about 3-4 minutes, without browning them.

Add a little sugar to the onions to help them caramelize slightly.

Add the chopped garlic and sauté briefly with the onions.

Add the cabbage to the pot, stirring to combine with the onions and garlic.

Add bay leaves, black peppercorns, and caraway seeds to the pot.

Pour in apple cider and broth, ensuring there is enough liquid to cover the ingredients.

Bring the mixture to a boil, then reduce the heat to medium-low to simmer.

Add the pork shoulder and smoked sausage to the pot, ensuring they are submerged in the liquid.

Cover the pot and let it simmer for an extended period, allowing the flavors to meld and the meat to cook through.

Check the seasoning and adjust with salt and chili salt as needed.

While the meat cooks, prepare the potatoes by boiling them in salted water until tender, about 15-20 minutes.

Once the potatoes are tender, drain them and serve alongside the pork and sauerkraut.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens