Schlachten means to slaughter in German. This “slaughter platter”, with its sausages and cuts of pork, is traditionally made when a hog is killed and butchered.
- 6 Tbsp. butter
- 6 bratwursts (about 1 1⁄4 lbs.)
- 1 medium yellow onion, chopped
- 2 lb. sauerkraut, drained and rinsed
- 4 cups beef broth
- 2 cups white wine
- 2 Tbsp. yellow mustard seeds
- 1 1⁄2 Tbsp. juniper berries, crushed
- 2 dried bay leaves
- Salt and freshly ground black pepper
- 6 pork blade chops (about 6 lbs.)
- 1 1⁄2 lb. pork loin
- 12 small yukon gold potatoes, peeled
- 2 tbsp. chopped flat-leaf parsley
- 2 tbsp. chopped chives
- Dijon mustard
- Heat 2 tbsp. butter in a large pot over medium-high heat. Add bratwursts and cook, turning occasionally, until well browned on all sides, about 6 minutes. Transfer bratwursts to a plate and set aside (wipe out pot if drippings have burned.) Return pot to medium-high heat and heat 2 tbsp. butter. Add onions and cook, stirring occasionally, until lightly browned, 6–8 minutes. Stir in sauerkraut, broth, wine, mustard seeds, juniper berries, bay leaves, and salt and pepper to taste. Bring to a boil, reduce heat to medium-low, and simmer, covered, for 30 minutes.
- Increase heat to medium-high; nestle chops and loin in sauerkraut. Bring to a boil; reduce heat to medium-low and simmer, covered, for 30 minutes. Return bratwursts to pot and cook, covered, rearranging meat occasionally, until all meat is cooked through and just tender, 45–50 minutes.
- Meanwhile, put potatoes into a medium pot and cover with salted water; bring to a boil over high heat. Reduce heat to medium-low and simmer until tender, about 8–10 minutes. Drain, leaving 2 tbsp. cooking liquid in pot. Add potatoes, remaining butter, 1 tsp. parsley, and salt and pepper to taste and gently toss to combine.
- To serve: Remove pork loin from pot, transfer to a carving board, and carve into 1⁄4″-thick slices. Divide loin, bratwursts, blade chops, and potatoes between 6 plates. Drain sauerkraut and divide between plates. Garnish with remaining parsley and chives. Serve with mustard on the side.