John Myers
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Baked Pork Knuckle with Sauerkraut and Bread Dumplings
The perfect baked pork knuckle with sauerkraut and bread dumplings recipe with a picture and simple step-by-step instructions.
For the baked pork knuckles
- 2 Cured Eisbeine
- Salt
- Pepper
- 2 Bay leaves
- 6 Allspice grains
For the sauerkraut
- 500 g Sauerkraut
- 1 Onion
- 1 Smaller Apple
- 1 Tbsp. Lard
- Salt
- Pepper
- 8 Juniper berries
- 5 Allspice grains
- 1 Bay leaf
For the bread dumplings
- 6 Rolls
- 3 Eggs
- 300 ml. Milk
- 1 Onion
- 1 tbsp Parsley frozen
- 1 tbsp Butter
- Salt
- Pepper
- Nutmeg
- Boil the pork knuckles with the spices in water for about 90 minutes.
- For the sauerkraut, peel and dice the onion and sauté with the diced apple in the lard. Add the sauerkraut, the spices and half a coffee mug of water and simmer for about 90 minutes over a low heat.
- For the bread dumplings, pluck the rolls into small pieces, peel the onions, dice them finely and sauté in the butter until translucent, add the milk, heat a little and add everything with the spices and eggs to the rolls, knead everything well, approx. 30 Let rest for a few minutes, form dumplings and add them to the boiling salted water, turn down the temperature and let the dumplings stand for about 15 minutes.
- Place the pork knuckles on a baking sheet, brush the rind with honey and grill in the oven under the grill for about 45 minutes until crispy and brown.
- Serve the pork knuckles with the sauerkraut and bread dumplings.
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