About 30 minutes before the end of the cooking time, put the sauerkraut in a little granulated stock (the cabbage should just be covered with stock), bring to the boil and then simmer on a low heat for about 20 minutes (note the individual instructions for the cabbage used).
Just before the potatoes and cabbage are ready, take out the smoked pork and keep warm in the oven at 80 °C.
Strain the sauce because of the onion rings or simply puree it with a hand blender, bring to the boil and season with a little salt and pepper if necessary, and perhaps a little granulated stock.
But this is usually no longer necessary as the sauce already has enough flavour. Then thicken to the desired consistency.
When the potatoes are cooked, drain the water and mash the potatoes a little with a hand blender, then add the butter and mix with the blender on a low setting.
Add a little hot milk until the mashed potatoes have the desired consistency.
Cut the smoked pork and serve with the sauce, sauerkraut and mashed potatoes
Source page Schnell Rezepte
