Pork Kassler & Horseradish Sauce

Name: Pork Kassler & Horseradish Sauce
Prep time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: Almonds; Apple; Apples; Creamy Horseradish; Green Leaves; Jasmine Rice; Onion; Onions; Pork Kassler Steak Chunks; Sauerkraut; Sun-Dried Tomatoes

Don’t make the mistake of thinking that you can’t elevate premade pickled veggies, Chef! In this recipe, we show you a simple trick to take satisfying sauerkraut to a superb level. All you need is pork kassler, onion, apple and your trusty pan. This will be served with salty kassler steak pieces, steaming jasmine rice, a sun-dried tomato salad, and a delectable horseradish sauce that is dolloped over everything.

Pork Kassler & Horseradish Sauce

with sauerkraut & a sun-dried tomato salad

Hands on Time: 20 - 40 minutes

Overall Time: 30 - 50 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Seasoning (salt & pepper)
Water

Photo of Pork Kassler & Horseradish Sauce

Serves 1

READY THE RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
FOR SOME CRUNCH
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY KASSLER
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the kassler cubes until crispy, 5-6 minutes (shifting occasionally). Remove from the pan (reserving any rendered fat) and set aside.
TANGY SALAD
In a salad bowl, combine the green leaves with the toasted nuts, the sun-dried tomato and seasoning. Toss and set aside.
SECRET Sauerkraut METHOD
Return the pan with the fat to medium heat with a drizzle of oil. When hot, fry the onion until golden, 4-5 minutes (shifting occasionally). Add the apple and fry until softening and golden, 4-5 minutes (shifting occasionally). Add the Sauerkraut and cook until warmed through, 2-3 minutes (shifting occasionally). Season and remove from the heat.
GRAB A FORK & KNIFE
Plate up the steaming rice and top with the Onion and Apple mixture, then the crispy kassler chunks. Serve the dressed salad alongside and dollop over the creamy sauce.

Jasmine Rice - 75ml
Almonds - 10g
Creamy Horseradish - 50ml
Pork Kassler Steak Chunks - 180g
Green Leaves - 20g
Sun-dried Tomatoes - 20g
Onion - 1
Apple - 1
Sauerkraut - 30g

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Serves 2

READY THE RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
FOR SOME CRUNCH
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY KASSLER
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the kassler cubes until crispy, 5-6 minutes (shifting occasionally). Remove from the pan (reserving any rendered fat) and set aside.
TANGY SALAD
In a salad bowl, combine the green leaves with the toasted nuts, the sun-dried tomato and seasoning. Toss and set aside.
SECRET Sauerkraut METHOD
Return the pan with the fat to medium heat with a drizzle of oil. When hot, fry the onion until golden, 4-5 minutes (shifting occasionally). Add the apple and fry until softening and golden, 4-5 minutes (shifting occasionally). Add the Sauerkraut and cook until warmed through, 2-3 minutes (shifting occasionally). Season and remove from the heat.
GRAB A FORK & KNIFE
Plate up the steaming rice and top with the Onion and Apple mixture, then the crispy kassler chunks. Serve the dressed salad alongside and dollop over the creamy sauce.

Jasmine Rice - 150ml
Almonds - 20g
Creamy Horseradish - 100ml
Pork Kassler Steak Chunks - 360g
Green Leaves - 40g
Sun-dried Tomatoes - 40g
Onion - 1
Apple - 1
Sauerkraut - 60g

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Serves 3

READY THE RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
FOR SOME CRUNCH
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY KASSLER
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the kassler cubes until crispy, 5-6 minutes (shifting occasionally). Remove from the pan (reserving any rendered fat) and set aside.
TANGY SALAD
In a salad bowl, combine the green leaves with the toasted nuts, the sun-dried tomato and seasoning. Toss and set aside.
SECRET Sauerkraut METHOD
Return the pan with the fat to medium heat with a drizzle of oil. When hot, fry the onion until golden, 5-6 minutes (shifting occasionally). Add the apple and fry until softening and golden, 5-6 minutes (shifting occasionally). Add the Sauerkraut and cook until warmed through, 3-4 minutes (shifting occasionally). Season and remove from the heat.
GRAB A FORK & KNIFE
Plate up the steaming rice and top with the Onion and Apple mixture, then the crispy kassler chunks. Serve the dressed salad alongside and dollop over the creamy sauce.

Jasmine Rice - 225ml
Almonds - 30g
Creamy Horseradish - 150ml
Pork Kassler Steak Chunks - 540g
Green Leaves - 60g
Sun-dried Tomatoes - 60g
Onions - 2
Apples - 2
Sauerkraut - 90g

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Serves 4

READY THE RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
FOR SOME CRUNCH
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY KASSLER
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the kassler cubes until crispy, 5-6 minutes (shifting occasionally). Remove from the pan (reserving any rendered fat) and set aside.
TANGY SALAD
In a salad bowl, combine the green leaves with the toasted nuts, the sun-dried tomato and seasoning. Toss and set aside.
SECRET Sauerkraut METHOD
Return the pan with the fat to medium heat with a drizzle of oil. When hot, fry the onion until golden, 5-6 minutes (shifting occasionally). Add the apple and fry until softening and golden, 5-6 minutes (shifting occasionally). Add the Sauerkraut and cook until warmed through, 3-4 minutes (shifting occasionally). Season and remove from the heat.
GRAB A FORK & KNIFE
Plate up the steaming rice and top with the Onion and Apple mixture, then the crispy kassler chunks. Serve the dressed salad alongside and dollop over the creamy sauce.

Jasmine Rice - 300ml
Almonds - 40g
Creamy Horseradish - 200ml
Pork Kassler Steak Chunks - 720g
Green Leaves - 80g
Sun-dried Tomatoes - 80g
Onions - 2
Apples - 2
Sauerkraut - 120g

Download the Recipe

Frequently Asked Questions

What is the preparation time for Pork Kassler & Horseradish Sauce?

The preparation time for Pork Kassler & Horseradish Sauce with sauerkraut & a sun-dried tomato salad is between 20 and 40 minutes.

What is the total time required to make Pork Kassler & Horseradish Sauce with sauerkraut & a sun-dried tomato salad?

The total time required to make Pork Kassler & Horseradish Sauce with sauerkraut & a sun-dried tomato salad is between 30 and 50 minutes.

How many servings does Pork Kassler & Horseradish Sauce provide?

4 servings

What are the main ingredients in Pork Kassler & Horseradish Sauce?

Almonds, Apple, Apples, Creamy Horseradish, Green Leaves, Jasmine Rice, Onion, Onions, Pork Kassler Steak Chunks, Sauerkraut, Sun-Dried Tomatoes

What is the nutritional information of Pork Kassler & Horseradish Sauce?

Calories: 962, Carbs: 107 grams, Fat: grams, Protein: 41.6 grams, Sugar: 33.9 grams, Salt: 2422 grams

How do I prepare Pork Kassler & Horseradish Sauce?

GRAB A FORK & KNIFE: Plate up the steaming rice and top with the onion and apple mixture, then the crispy kassler chunks. Serve the dressed salad alongside and dollop over the creamy sauce. SECRET SAUERKRAUT METHOD: Return the pan with the fat to medium heat with a drizzle of oil. When hot, fry the onion until golden, 4-5 minutes (shifting occasionally). Add the apple and fry until softening and golden, 4-5 minutes (shifting occasionally). Add the sauerkraut and cook until warmed through, 2-3 minutes (shifting occasionally). Season and remove from the heat. TANGY SALAD: In a salad bowl, combine the green leaves with the toasted nuts, the sun-dried tomato and seasoning. Toss and set aside. CRISPY KASSLER: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the kassler cubes until crispy, 5-6 minutes (shifting occasionally). Remove from the pan (reserving any rendered fat) and set aside. FOR SOME CRUNCH: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. READY THE RICE: Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.