Haemchen met suure Kappes (knuckle of pork with sauerkraut)

Name: Haemchen met suure Kappes (knuckle of pork with sauerkraut)
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 4 peeled, salted pork knuckles (approx. 500 g each; or see tip); 2 medium-sized onions; 1 g Stalk leek (leek); 2 medium-sized carrots; 2-3 Bay leaves; 8-10 Peppercorns; 50 g fat bacon; 1 can(s) (850 ml) Sauerkraut; 2-4 Juniper berries; 1 medium potato; 7-10 Tbsp Sugar

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

4 peeled, salted pork knuckles (approx. 500 g each; or see tip)
2 medium-sized onions
1 g Stalk leek (leek)
2 medium-sized carrots
2-3 Bay leaves
8-10 Peppercorns
50 g fat bacon
1 can(s) (850 ml) Sauerkraut
2-4 Juniper berries
1 medium potato
7-10 Tbsp Sugar

Directions

1
Wash the meat. Peel and quarter onions. Clean or peel, wash and roughly dice leek and carrots. Put everything with laurel and peppercorns in a large pot and cover with cold water. Bring to the boil, cover and simmer for about 1 3/4 hours. Skim the foam several times
2
Finely dice the bacon. Leave it crisp in a pot without fat. Sauté the sauerkraut well in it. Add juniper and approx. 1/4 l knuckle of pork stock. Cover and stew for about 20 minutes.
3
Peel and wash the potatoes, and after about 5 minutes rub them into the cabbage. Season to taste with sugar. Arrange the chicken on top. Served with: Röggelchen (rye roll) and mustard
4
If you do not get a peeled pork knuckle: cook 2 ham knuckles (approx. 1.2 kg each) with rind, then remove rind and fat