John Myers
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Meat: Knuckles of Pork Knuckle with Sauerkraut and Horseradish Puree
The perfect meat: knuckles of pork knuckle with sauerkraut and horseradish puree recipe with a picture and simple step-by-step instructions.
The meat
- 1 piece Salt knuckles, raw, pickled by the butcher – pork knuckle
- 1 teaspoon Black pepper from the mill
- 5 piece Juniper berries
- 2 piece Bay leaves
- 1 piece Fresh onion
Sauerkraut
- 1 recipe Sauerkraut*
The puree
- 5 piece Potatoes, great
- 1 piece Clove of garlic
- 20 g Butter
- 100 ml Milk
- 1 pinch Salt
- 1 tablespoon Cream of horseradish
the meat
- Rub the knuckle well with the pepper, cut into the rind and add the spices and the onion (halved and with the skin) in cold water and cook until soft. I did this in a pressure cooker and it took about half an hour.
Sauerkraut
- See vegetables: Franconian sauerkraut
the puree
- Peel the potatoes, cut them into small pieces and cook them together with the whole, peeled clove of garlic until soft. Do not salt!
- Heat the milk and mash the soft potatoes, including the clove of garlic. Stir in butter, salt and milk and finally add the horseradish.
- * Link to vegetables: Franconian sauerkraut
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