Traditional smoked pork shoulder with sauerkraut and potatoes
Traditional smoked pork shoulder with sauerkraut and potatoes
A classic winter dish from Austrian cuisine – hearty, down-to-earth and proven for generations.
Smoked pork shoulder with sauerkraut and potatoes is a dish deeply rooted in the rural cuisine of Austria. It originated from the need to preserve meat and provide nutritious, warming meals during the winter months.
Smoked meat traditionally held a firm place in the cold season. After slaughtering in autumn, the meat was smoked and used throughout the winter. Combined with sauerkraut and potatoes, it created a dish that was filling, nourishing, and required only a few ingredients.
Even today, smoked pork shoulder is primarily a winter dish. When it's cold outside, honest, warming food without frills is just what's needed. This recipe perfectly embodies that.
This recipe calls for a ready-to-eat smoked pork shoulder from Kumitzberg . The pork shoulder has already been carefully cooked and traditionally smoked. Therefore, it does not need to be cooked again, but only gently warmed.
Important: Ready-to-eat smoked pork shoulder should not boil vigorously. Gentle simmering is perfectly sufficient and preserves its juiciness and aroma.
Ingredients (3-4 servings)
For the smoked ham
- 1 kg ready-to-eat smoked pork shoulder
- 1 onion, halved
- 2 bay leaves
- 6–8 peppercorns
- ½ tsp caraway seeds (optional)
- Water for heating
For the sauerkraut
- 600 g sauerkraut
- 1 small onion, finely chopped
- 1 tbsp lard or butter
- ½ tsp caraway seeds
- 1 small bay leaf
- 120–200 ml smoked pork shoulder stock or water
For the potatoes
- 800 g potatoes
- Salt
preparation
- Heat a large pot of water. Add the onion, bay leaves, peppercorns, and caraway seeds. The water should be hot, but not boiling.
- Place the ready-to-eat smoked pork shoulder in the pan and let it simmer gently at about 80–85 °C for 35–45 minutes. Do not boil vigorously.
- Meanwhile, boil the potatoes in salted water until soft, drain and keep warm.
- For the sauerkraut, sauté the onion in lard or butter until translucent. Add the sauerkraut, caraway seeds, and bay leaf, pour in the stock, and simmer over low heat for about 25–30 minutes.
- Remove the smoked pork shoulder from the water, let it rest briefly, slice it and serve with sauerkraut and potatoes.
Kitchen tip
Smoked pork shoulder often tastes even better reheated. Leftovers can easily be gently reheated the next day or served cold as a snack.
Matching accessories
- Large stainless steel saucepan – ideal for gentle heating
- Chopping block made of end grain (ash, 54×30×4 cm)
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