Crispy knuckle on sauerkraut

Name: Crispy knuckle on sauerkraut
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1 pickled knuckle of pork; 7-10 Tbsp (knuckle of pork; approx. 1.5 kg); 1 TABLESPOON Mustard; 2 Onions; 1 Stalk leek (leek); 2 red peppers; 2 TABLESPOONS Oil; 1 can(s) (850 ml) Sauerkraut; 2-3 Bay leaves; 100 ml apple juice; 7-10 Tbsp salt, pepper, sugar; 1/2 bunch Parsley

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

1 pickled knuckle of pork
7-10 Tbsp (knuckle of pork; approx. 1.5 kg)
1 TABLESPOON Mustard
2 Onions
1 Stalk leek (leek)
2 red peppers
2 TABLESPOONS Oil
1 can(s) (850 ml) Sauerkraut
2-3 Bay leaves
100 ml apple juice
7-10 Tbsp salt, pepper, sugar
1/2 bunch Parsley

Directions

1
Wash the knuckle of pork and boil it in a pot with 2 1/2 l water. Pre-cook for about 1 hour
2
Remove the knuckle, let it drain. Incise rind. Place on a fat pan and bake in a hot oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for approx. 1 hour. Coat the knuckle of pork with mustard approx. 10 minutes before the end of the roasting time
3
Peel and chop the onions. Clean, wash and chop the leek and peppers. Heat the oil. Fry everything in it. Add sauerkraut and bay leaf. Deglaze with apple juice, braise for about 20 minutes
4
Season sauerkraut with salt, pepper and sugar. Arrange everything. Wash and chop the parsley and sprinkle over it. Serve with mashed potatoes
5
Drink: cold beer