John Myers
Sauerkraut and Pork Knuckle
The perfect sauerkraut and pork knuckle recipe with a picture and simple step-by-step instructions.
- 4 small Pork knuckle of pork (knuckle) (fe) fresh
- 2 St Onion
- 2 st Bay leaves
- 2 st Peppercorns + allspice grains
- 1 bunch Soup greens fresh
- 1 l Broth
- 500 gr Sauerkraut from the barrel
- 1 St. Garlic clove crushed
- 100 ml. White wine
- 1 pinch Salt + sugar
- 2 Essl, Goose lard or pork lard
- Bring the pork pork knuckle with the broth, salt, 1 bay leaf, half of the pepper + allspice grains and a halved onion and the soup greens to the boil and cook. Heat the lard and sauté the chopped onions, add the sauerkraut, pour in the wine, add the garlic, the rest of the pepper + allspice grains, and 1 bay leaf.
- Pour in the salt and sugar and a little more pork knuckle stock. Cook until firm to the bite. If there is still too much broth on the sauerkraut, thicken with a raw grated potato. Also mashed potatoes with onion rings
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