Gammon Steak with Sauerkraut and Mashed Potatoes

Von tellerabgeleckt
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Gammon Steak with Sauerkraut and Mashed Potatoes

I guess there is no dish that is more german than gammon steak with sauerkraut and mashed potatoes. There is a reason why Brad Pitt calls german “Krauts” in Inglorious Basterds 🙂 As far as I know there is data that proves the existance of sauerkraut since 1270. Incredible, right?  How did people get the idea of making cabbage durable? It probably happened out of necessity. I’m pretty sure that they did not have refrigerators like we do, but the best things happen out of necessity like Pizza, pasta, Nutella or the mobile recharger for your smartphone;)

Today we are not going to invent anything, we just cook :-p

Sauerkraut mit Kartoffelpüree und Kassler

Gammon Steak with Sauerkraut and Mashed Potatoes

Gammon Steak with Sauerkraut and Mashed Potatoes

I guess there is no dish that is more german than gammon steak with sauerkraut and mashed potatoes. There is a reason why Brad Pitt calls german “Krauts” in Inglorious Basterds 🙂 As far as I know there is data… Allgemein Gammon Steak with Sauerkraut and Mashed Potatoes European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Zutaten

Ingredients

      • 600g Sauerkraut
      • 4 - 5 potatoes
      • 400g gammon steak with a bone
      • 1 bayleave
      • 5 juniper berries
      • butter
      • milk
      • 1 onion
      • nut meg
      • salt

Preparation

  1. Cut the onion into small pieces and put them in a pan. In case you don't like you sauerkraut too sour, you could just clean it with some water. We like it just the way it is but sometimes it might be too sour. Now add the sauerkraut, the gammon steak, bayleaves and juniper berries to the pot. cover the meat with sauerkraut and put a lit on it. Now it needs about 90 minutes at medium heat. Every once in a while you should check if there is enough liquid and maybe add some water
  2. 60 Minutes later you could start peeling the potatoes and cut them into small pieces (the smaller they are, the less time they need). Put them in another pot until they are soft and get rid of the water. Add a big shot of milk, a piece of butter (this shouldn't be too small 😉 ) some nutmeg and salt. Mix until creamy and if it's not as creamy as you like it, add some butter or milk.
  3. Now the last step is to cut the meat and put everything on a plate.

Bon appetit,

LarsSauerkraut mit Kassler und Kartoffelpüree

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