|250 ml||veal stock|
A hearty dish like this deserves to be paired with a refreshing, lightly sweet helles lager.
Preheat oven to 80°C/175°F. Pat kassler dry with a towel. Add sauerkraut to a small saucepan with veal stock and kassler and bring to a boil. Cover and transfer to preheated oven and bake at 80°C/175°F for approx. 25 – 30 min.
Meanwhile, peel potatoes and cut into large pieces. In a large saucepan, bring potatoes to a boil in salted water and cook for approx. 15 – 20 min. Drain and set aside.
In a small saucepan, slowly warm milk and butter over medium heat. Add potatoes and mash. Season to taste with salt, pepper, and nutmeg.