You know, I actually wanted to show you few more Oktoberfest recipes, but a fried chicken is pretty straight forward and Sauerbraten, which literally translates into sour roast, takes about a week to prepare. Well, bad planning on my side, but I’d blame it on beer. So instead I prepared something that takes max 30min to prepare and still has that bavarian flair, though I’m not sure it’s exclusive to Bavaria only. One thing though, I wouldn’t count on getting it from any beer garden. Not that they don’t know what’s good, but maybe this comfort food is not so good to present or maybe it’s too much farmer’s food. Whatever the reason, I’ve just never seen it served outside.

This was actually one of the first things I cooked out of my german cooking magazines, piles of which are slowly but steady growing. This dish became our favourite from the first bite. Not only because it’s so simple and quick, but also because of its – a little bit sauer – taste. Well duh, it’s with sauerkraut.

This recipe calls for crème fraîche, but it’s only a matter of taste. Nonetheless, do try it. I loved it, and now can’t imagine this dish without it.

Preparation time: 10min                                            Cooking time: 20min

Serves 4

600g potatoes or ca 7 medium sized

1 onion

tbsp butter

1 can or pack of sauerkraut ca.300g

50ml dry white wine

500g cured pork (neck or loins)

chives or spring onions

ca 4 tbsp crème fraîche

salt and pepper

Peel the potatoes, wash and cut in wedges. Place in a pot, cover with water and cook for ca 10min. Add about 1 tsp of salt. When the potatoes are ready, sieve and leave on the side. They don’t have to be well cooked, so don’t worry if they are still hard.

Clean the meat of excess fat or bones and cut in bite sized pieces. Peel the onion and cut in small cubes. Melt the butter in the pan, and add the potato wedges. Fry for few minutes, turning occasionally. Add the onion cubes and the meat and fry everything on medium heat, until the onions will turn golden brown and the potatoes are well cooked. Add the sauerkraut with its juice and cook for additional 5 minutes, stirring everything from time to time. Pour the wine and let it simmer for 2 minutes. Turn off the heat and season with salt and pepper. Serve sprinkled with chives and a blob of crème fraîche.