Sauerkraut stew with pork knuckle

Ingredients for 4 servings:

• 500 g pork knuckle(s) (front leg), sliced
• 2 liters of meat broth or vegetable broth
• 6 juniper berries
• 3 bay leaves
• 6 thick potatoes
• 500 g sauerkraut
• 2 sausages, smoked
• 1 tbsp, sautéed mustard, hot
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 2 hours 45 minutes

simple and hearty

Simmer the meat in the broth with the juniper berries and bay leaves for about 2 hours until soft. In the meantime, peel the potatoes and cut them into small cubes. Add the diced potatoes to the pot and cook for the last 15 minutes. Remove the meat and mash the potatoes. Add the sauerkraut and sausages to the pot and add the mustard. Let everything simmer for another 15 minutes and season well with pepper and a little salt. Add the meat back in. Tips: If you like the stew even creamier, you can grate in 1-2 more potatoes. Always cut the sauerkraut into small cubes before cooking so it’s easier to spoon out later.