- 500 g piece kassler
- 4 knackwurst sausages
- 1 kg potatoes, peeled and cut into large chunks
- 2 large onions, peeled and finely sliced
- 1 cup rinsed and drained sauerkraut
- 2 bay leaves
- 2 thyme sprigs
- 2 whole cloves
- 1 tbsp juniper berries, lightly bruised
- 1 litre (4 cups) water
- mustard, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
You will need to begin this recipe 1 day ahead.
Preheat the oven to 100°C.
Place the whole kassler in a heavy-based casserole pan. Add the knackwurst, potato, onion and sauerkraut.
Tuck in bay leaves and thyme around the pan, then sprinkle cloves and juniper on top. Pour over the water.
Cover and bake for 8 hours or overnight. Check for seasoning, and add any salt or pepper in the last hour of cooking.
Pile on plates with each person receiving some of each of the sausages, part of the kassler, potato and sauerkraut. Pass a mustard pot around at the table as the condiment.
Serve with a nice Alsatian white or beer.
• Brigitte Bardot had a choucroute hairstyle – a tangled beehive that was named after the messy pile up of blond choucroute on the plate.
Also try Matthew Evans' pan-fried kassler with colcannon.