Pork knuckle on sauerkraut
easy
135 mins
135 mins
Ingredients
- 3 Bay leaves
- 6 Juniper berries
- 1 (approx. 1.5 kg) pickled knuckle of pork
- 3 Onions
- 1 can(s) (850 ml) mild wine sauerkraut
- 1 pack of Erbspüree
- 7-10 Tbsp white pepper
- 7-10 Tbsp Salt
- 3-4 Tbsp Applesauce
- 1/2 bunch Parsley
- 7-10 Tbsp Herb bouquet for
- 7-10 Tbsp Garnish
Directions
- 1
Bring 1/2 litre of water, bay leaves and juniper berries to the boil. Add the knuckle of pork, cover and cook over a low heat for about 2 hours. Peel and slice the onions.
- 2
Add the onions and sauerkraut to the knuckle of pork after 1 hour cooking time and continue cooking. For the puree, bring 1/2 litre of water to the boil, remove from the heat and stir in the pea puree. Leave to swell and stir vigorously again.
- 3
Season with pepper and keep warm. Season sauerkraut with salt, pepper and applesauce. Wash parsley, dab dry and chop finely, except for a little to garnish. Arrange knuckle of pork and sauerkraut on a plate.
- 4
Sprinkle with parsley and serve garnished with a bouquet of herbs. Serve with pea puree extra. Medium hot mustard tastes good with it.
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