John Myers
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Knuckle of Pork with Sauerkraut and Mashed Potatoes
The perfect knuckle of pork with sauerkraut and mashed potatoes recipe with a picture and simple step-by-step instructions.
Knuckle of pork
- 1 piece Pork knuckle (large)
- 3 piece Bay leaves
- 5 piece Juniper berries (pressed)
- 10 piece Allspice grains
- 10 piece Colorful peppercorns
- 1 package Soup greens
Sauerkraut
- 1 kilogram Fresh sauerkraut
- 5 piece Onions
- 1 pinch Sugar
the KASTA
- 500 g Potato
- 500 g Salt and nutmeg
- 100 ml Cream 30% fat
- 50 g Butter
I use clarified butter for frying
Prepare the pork knuckle
- Peel the onions and cut into wedges. Then clean and roughly chop the soup greens, place with the onion wedges and the knuckle of pork in a large saucepan. Cover with about 1 liter of cold water and turn the stove on to the highest heat. Let it boil properly for 10 minutes. Then put the spices in e.g. a tea strainer for the knuckle of pork. Let it boil and don’t forget to skim off the resulting foam. Let it cook for 30 minutes, i.e. let it simmer. Then take the pork knuckle out of the broth to finish cooking it with the sauerkraut.
Prepare the sauerkraut
- Slightly pick the sauerkraut. Cut 1 onion into small cubes, sauté in clarified butter until translucent and then add the sauerkraut. Fry briefly and deglaze with pork knuckle stock. Season with sugar and let simmer with the pre-cooked pork knuckle over a mild heat (30-40 minutes). The sauerkraut should still have a little “bite” and the broth should be completely boiled down.
- While the sauerkraut is cooking with the pork knuckle, the peeled potatoes are cooked and then mashed with the spices and cream.
- Carefully take the pork knuckle out of the sauerkraut and divide it into pieces. If you like, the rind can be roasted with clarified butter. Can also be used as a natural decorative element for this dish. So just put plates on the table and everything is ready!
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