Hämmcher met Kappes (knuckle of pork with sauerkraut)

Name: Hämmcher met Kappes (knuckle of pork with sauerkraut)
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 2 Onions; 175 g Leeks (leek); 150 g Carrots; 1/2 - 1 TEASPOON Salt; 2-3 Bay leaves; 8-10 black peppercorns; 4 salted knuckle of pork without rind or knuckle of pork with rind (4 à 750 g ); 50 g fat bacon; 800 g fresh sauerkraut; 1 (100 g) Potato; 1 pinch Sugar; 1/4 collar Parsley; 7-10 Tbsp Parsley

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

2 Onions
175 g Leeks (leek)
150 g Carrots
1/2 - 1 TEASPOON Salt
2-3 Bay leaves
8-10 black peppercorns
4 salted knuckle of pork without rind or knuckle of pork with rind (4 à 750 g )
50 g fat bacon
800 g fresh sauerkraut
1 (100 g) Potato
1 pinch Sugar
1/4 collar Parsley
7-10 Tbsp Parsley

Directions

1
Onions peel and quarter. Clean, wash and cut the leek into large pieces. Clean, wash and cut carrots into pieces. Bring a pot with water, salt, bay leaf, peppercorns, onions, leek and carrots to the boil.
2
Add the knuckle of pork, bring to the boil again and simmer at low heat for 1 3/4 hours. In the meantime dice bacon finely. Drain bacon in a saucepan, add sauerkraut and fry while turning. Remove 250 millilitres of knuckle of pork stock with a ladle and deglaze the sauerkraut with it.
3
Let it stew for 20 minutes. In the meantime, peel the potatoes, wash them thoroughly and grate them finely. 15 minutes before the end of the braising time, add the grated potato to the sauerkraut. Then season to taste with sugar.
4
In the meantime wash parsley, dab dry and chop finely. Lift the knuckle of pork out of the stock. Serve on sauerkraut. Sprinkle with parsley and garnish. Serve with mustard and bread roll.