Pork knuckle casserole

Ingredients for 4 servings:

• 1,250 g pork knuckle(s)
• 3 m.-sized onion(s)
• 2 cloves
• 1 bay leaf
• 1 gr. can/n sauerkraut
• 160 g butter
• 125 ml white wine
• 750 g potatoes, floury
• salt and pepper
• nutmeg
• Mustard, hot
• 200 g crème fraîche
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 40 minutes; Total time approx. 3 hours 10 minutes

with sauerkraut and mashed potatoes

Place the pork knuckle in 2-3 liters of boiling water. Stud an onion with cloves and a bay leaf and add it to the meat. Simmer for about 2 hours (or in a pressure cooker for about 35 minutes). Squeeze out the sauerkraut. Peel two onions, slice them, and sauté them together in 20g of melted butter for a good 5 minutes. Add the sauerkraut and white wine and sauté for a further 15 minutes. Then stir in 125g of butter. Peel the potatoes, boil them until tender, and drain. Puree them together with the onion (without the cloves and bay leaf) that was cooked with the pork knuckle. Season to taste with salt, pepper, nutmeg, and mustard. Stir in the remaining butter and crème fraîche. Remove the pork knuckle from the bone, cut into fairly small pieces, and mix with the sauerkraut. Transfer to a greased, ovenproof dish and spread the mashed potatoes over it. Bake in a preheated oven at 200°C to 225°C top/bottom heat for about 30 – 40 minutes.