Kassler with Sauerkraut and Mashed Potatoes

Peel the potatoes, cut into even pieces, cover with water, add half of the salt and boil for 18–20 minutes after it comes to a boil, until tender.

Peel the onion and slice into thin half-rings, peel the apple and cut into slices. Heat the oil in a large pot and sauté the onion for 2–3 minutes until soft, without browning.

Add the sauerkraut, apple, caraway seeds and stock. Stir, cover with a lid and simmer over low heat for 20 minutes; season with pepper if needed.

Pat the Kassler dry with a paper towel and place the slices on top of the sauerkraut. Cover the pot and warm through for 20–25 minutes over low heat, without letting the liquid come to a vigorous boil.

Drain the cooked potatoes, mash with the butter, pour in the hot milk and mix until smooth. Add the remaining salt and more pepper if needed.

Remove the Kassler from the sauerkraut, mix the sauerkraut with the apple and check the seasoning.

Serve the Kassler hot together with the sauerkraut and mashed potatoes.