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Kasseler Rippchen Recipe

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This recipe for Kasseler Rippchen, by , is from The Getzen Family Recipes and Remembrances, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beverley & Rufus Getzen
Added: Wednesday, March 9, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Meat:
4 pound whole smoked pork loin
2 tablespoons butter or oil
1 cup onions, chopped
1 cup carrots, chopped
8 to 10 juniper berries, crushed
2 cups dry white wine
2 cups water
2 teaspoons cornstarch suspended in 1 tablespoon water

Apple-sauerkraut:
1 quart sauerkraut, rinsed and drained
2 tart apples, sliced
2 tablespoons brown sugar
2 tablespoons wine vinegar
1 teaspoon caraway seeds

Spiced apple rings or spiced whole crab apples for garnish

Directions:
Directions:
Smoked pork loins can weigh as much as 9 or 10 pounds enough for about a dozen heavy eaters. If roasting a large loin increase the other ingredients in proportion, and allow a longer (but not proportional) roasting time. Have butcher saw through backbone at 3/4-inch intervals, leaving backbone attached. Melt butter; cook onions and carrots in butter until soft, about 8 to 10 minutes. Scrape the butter-vegetable mixture into a roasting pan. Place pork loin, fatty side up, on top of bed of vegetables. Scatter juniper berries around loin. Pour wine and water into roasting pan. Roast at 350, basting occasionally, until internal temperature is 175F, about 1 hours for a 4-pound loin. (Be certain that meat thermometer is not touching bone.) Remove roast to a large platter; slice. Strain pan juices into large sauce pan and reduce to 1 cups by boiling. Thicken with cornstarch mixture. Glaze sliced roast with gravy. Mound apple-sauerkraut on platter with roast. Garnish with spiced apples or crab apples.

Apple-sauerkraut: The cook may elect to peel apples first if peels in the kraut seem objectionable. Mix well drained sauerkraut with apples, sugar, vinegar, and caraway seeds. Cook in covered pot for 20 to 30 minutes.

Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
2.2 hours, more if larger loin is used
Personal Notes:
Personal Notes:
Kasseler Rippchen originated in the French-German border region, from where the Getzens, Mealings, and Limbeckers all came.

This recipe was one of our best-received company dishes for many years, but it has become increasingly difficult to find whole smoked pork loin since butchers have been replaced by supermarket meat handlers. Most supermarkets now sell prepackaged Smithfield smoked chops, which are really the same cut of meat, but are much more difficult to roast to the same tenderness and juicy flavor. The individual chops also lack the presentation impact of a whole loin, so try to get the meat manager to order you a whole smoked loin if you can.

 

 

 

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