Kasseler mit Ananaskraut

• 500 g jar Sauerkraut
• 1 onion, chopped
• 3 tablespoons rapeseed oil
• 125 g fresh or unsweetened canned pineapple chunks
• 1 teaspoon juniper berries, crushed
• 300 ml (1/2 pint) ham or chicken stock
• 4 x 100 g Kasseler steaks
• 15 g (1/2 oz) butter
• 2 tablespoons chopped fresh parsley
• sea salt and freshly ground black pepper

1. Drain the Sauerkraut and rinse in a colander under cold water. Press down well to drain. In a large saucepan, sauté the onion in 2 tablespoons of oil for 5 minutes then stir in the pineapple. Sauerkraut, juniper berries, stock and seasoning. Bring to a boil, then partially cover and simmer for 20 minutes, stirring occasionally.
2. Meanwhile, heat the remaining tablespoon of oil in a large frying-pan and fry the steaks for about 7 minutes on each side. Season with pepper only. Remove and stand for 5 minutes.
3. Stir the butter and parsley into the Sauerkraut and serve alongside the Kasseler steaks. Serve with potatoes coated in parsley butter.

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