Philadelphia-style Schlachteplatte

Ingredients

In this Philadelphia adaptation of Schlachteplatte, we incorporate the flavors and ingredients commonly found in the cuisine of Philadelphia. The traditional German sausages are replaced with locally sourced bratwurst, which adds a unique smokiness to the dish. Additionally, we include buttery cornbread as a side, which is a staple in Philadelphia cuisine. These adaptations infuse the dish with the essence of Philadelphia while still maintaining the heartiness and flavors of the original Schlachteplatte. We alse have the original recipe for Schlachteplatte, so you can check it out.

• 1.5 kg (3.3 lbs) pork shoulder, boneless 1.5 kg (3.3 lbs) pork shoulder, boneless
• 4 bratwurst sausages 4 bratwurst sausages
• 200 g (7 oz) bacon, sliced 200 g (7 oz) bacon, sliced
• 1 kg (2.2 lbs) potatoes, peeled and cubed 1 kg (2.2 lbs) potatoes, peeled and cubed
• 500 g (1.1 lbs) sauerkraut 500 g (1.1 lbs) sauerkraut
• 1 cup (240 ml) chicken broth 1 cup (240 ml) chicken broth
• 1 cup (240 ml) apple cider 1 cup (240 ml) apple cider
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons butter 2 tablespoons butter
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 650 kcal / 2720 KJ
• Fat (total, saturated): 40g, 14g
• Carbohydrates (total, sugars): 30g, 3g
• Protein: 45g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   Season the pork shoulder with salt and pepper. Heat the vegetable oil in a large oven-safe pot over medium-high heat. Sear the pork shoulder on all sides until browned.
3. 3.
   Remove the pork shoulder from the pot and set aside. In the same pot, add the bacon and cook until crispy. Remove the bacon and set aside.
4. 4.
   Add the minced garlic and caraway seeds to the pot and cook for 1 minute until fragrant.
5. 5.
   Return the pork shoulder and bacon to the pot. Add the chicken broth and apple cider. Cover the pot and transfer it to the preheated oven. Cook for 3-4 hours until the pork is tender and easily shreds with a fork.
6. 6.
   In a separate pot, boil the potatoes until tender. Drain and mash them with butter, salt, and pepper to taste.
7. 7.
   In a skillet, heat a tablespoon of vegetable oil and cook the bratwurst sausages until browned and cooked through.
8. 8.
   In another skillet, heat a tablespoon of vegetable oil and sauté the sauerkraut until heated through.
9. 9.
   Once the pork shoulder is cooked, remove it from the pot and shred it using two forks.
10. 10.
    Arrange the shredded pork, bratwurst sausages, mashed potatoes, sauerkraut, and bacon on a large platter. Serve hot.

Treat your ingredients with care...

• Pork shoulder — Slow cooking the pork shoulder will result in tender and flavorful meat. Make sure to sear it before braising to enhance the flavors.
• Bratwurst sausages — Cooking the sausages until they are nicely browned will add a delicious smoky flavor to the dish.
• Sauerkraut — Rinse the sauerkraut before sautéing to reduce its tanginess if desired.
• Mashed potatoes — For creamier mashed potatoes, use starchy potatoes like Russet or Yukon Gold and mash them while they are still hot.
• Bacon — Choose thick-cut bacon for a meatier texture and crispiness.

Tips & Tricks

• For added flavor, marinate the pork shoulder overnight in a mixture of apple cider, garlic, and herbs before cooking.
• Serve the Schlachteplatte with a dollop of whole-grain mustard for a tangy kick.
• If you prefer a spicier version, add a pinch of red pepper flakes to the sauerkraut while sautéing.
• Leftovers can be used to make delicious sandwiches. Simply pile the shredded pork, sausages, and sauerkraut onto a roll and enjoy.
• Feel free to customize the dish by adding other traditional Philadelphia sides such as collard greens or macaroni and cheese.

Serving advice

Serve the Philadelphia-style Schlachteplatte family-style on a large platter, allowing everyone to help themselves to their favorite meats and sides. Accompany it with warm cornbread or crusty bread rolls to soak up the flavorful juices.

Presentation advice

Arrange the shredded pork, bratwurst sausages, mashed potatoes, sauerkraut, and bacon in an appealing and organized manner on the platter. Garnish with fresh herbs such as parsley or thyme for a pop of color.