Pork knuckle sauerkraut, great-grandma's style

Ingredients for 4 servings:

• 1 pork knuckle(s)
• 1 large onion(s), roughly chopped
• 1 bay leaf
• Salt
• 750 g sauerkraut
• 4 Mettwurst sausages
• 1 bay leaf
• 30 juniper berries
• 1 large onion(s), roughly chopped
• 1 medium-sized potato(s), grated
• salt and pepper
• Sugar

Instructions

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

Rub the pork knuckle with salt and add salted water, onion, and bay leaf. Bring to a boil and simmer for 1.5 hours. Keep warm or reheat for dinner. It’s best to prepare it the day before. Place the sauerkraut, bay leaf, juniper berries, onion, and Mettwurst (pierced several times with a fork beforehand) in a pot and add 3/8 l of the pork knuckle broth. Bring to a boil and simmer for about 1 hour. Remove the Mettwurst, reduce the liquid, and cook the sauerkraut with the grated potato until creamy. Season to taste with salt, pepper, and sugar and add the Mettwurst back in. Serve the sauerkraut with mashed potatoes, pork knuckle, and Mettwurst.