in Recipes

Cologne Haxenburger

updated

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Ingredients for 1 servings:

  • 1 kg pork knuckle(s), cured and pre-cooked
  • 250 g potatoes
  • e.g. milk
  • e.g. butter
  • 250 g sauerkraut
  • 1 large potato(s), grated
  • salt and pepper
  • nutmeg
  • Sugar
  • e.g. mustard
  • 1 rye roll

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Bake the pork knuckles for 20 minutes in a preheated oven at 220°C (top/bottom heat). Remove the knuckle meat from the bone and place it in a bowl. Peel the potatoes and boil them in salted water for 25 minutes. Then mash them and season with milk, butter, salt, and nutmeg. Sauté the sauerkraut in a pan and season with sugar and a large grated potato. Warm the rye roll in the oven, remove it, and cut it open. Spread the top and bottom with the mashed potatoes. Place the cabbage on the bottom of the roll, followed by the meat and, if desired, mustard.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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