Pork knuckle with sauerkraut and lump

Ingredients for 4 servings:

• 1 kg potatoes
• 2 m.-sized eggs
• 2 pork knuckles or roast pork
• 1 can sauerkraut
• 1 tsp salt
• 1 tsp all-spice
• 2 tbsp flour
• 2 tbsp margarine
• 2 tbsp breadcrumbs
• 3 slice(s) white bread, or toast
• 2 bay leaves
• 5 juniper berries

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours

a recipe from my grandma

Boil the pork knuckles with a little salt, allspice, juniper berries, and bay leaves in about 1 liter of water for about 2 hours. In a pressure cooker, it only takes 45 minutes. Boil 500g of potatoes. Grate the raw and cooked potatoes and squeeze out the water or scoop it out with a spoon. Dice the slices of white bread and toast them in plenty of hot margarine. Mix the ingredients with the flour, breadcrumbs, salt, and the 2 eggs. The mixture should become quite firm; add more flour and breadcrumbs if necessary. When the pork knuckles are cooked, put the sauerkraut in a large pot and add a few ladles of the broth. Finally, use a slotted spoon to place the potato mixture (lump) on top of the sauerkraut. Simmer everything for about 1 hour. Be careful not to burn the sauerkraut. Occasionally use a ladle to loosen the mixture and the cabbage from the sides of the pot. The pork knuckles can be kept warm in the remaining broth or in the oven. Carefully lift the potato mixture from the sauerkraut with a slotted spoon and serve in a bowl. Then serve the sauerkraut in a bowl and the pork knuckles on a platter. While it only takes 60 minutes to prepare, you’ll need to factor in the long cooking times.