Traditionally, this dish is called Sauerkraut mit Kasseler Rippenspeer. Basically, it’s sauerkraut and pork to die for. The special addition of raw potato toward the end of baking time helps soak up the extra sauerkraut juice and gives an extra consistency that makes this dish stand out.
German or Polish sausages (or pig shank, pork ribs)
Small tart apple, recommend Granny Smith
Onion, sliced finely
Olive oil (or: rendered goose fat, chicken fat, or bacon fat)
Small potato, finely grated
1. In skillet, brown onions in olive oil or schmaltz. Add pork or sausage and brown with onions.
2. In a casserole dish, add sauerkraut. Layer top with sliced tomato, then add onions and pork on top.
3. Bake in 350º F oven for 45 minutes.
4. Remove pork from casserole dish; set aside.
5. Add grated potato over juicy sauerkraut and fold in. Put meat back on top. Bake in oven for 15 more minutes.
Photo courtesy of schnitzelwich.com