Sauerkraut platter Hausmacher style

Name: Sauerkraut platter Hausmacher style
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 1 salted knuckle of pork (approx. 1,4 kg); 4 medium-sized onions; 2 Bay leaves; 1 TEASPOON Peppercorns; 2 Garlic cloves; 2-3 TABLESPOONS Lard; 1 kg Sauerkraut; 7-10 Tbsp Pepper; 3 Cloves; 5 Juniper berries; 3/8 l dry white wine (e.g. Alsace Riesling); 100 g smoked lean bacon; 2-4 cooked sausages (e.g. Mettenden); 2-4 knackwurst; 7-10 Tbsp Salt; 7-10 Tbsp Parsley

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 4

1 salted knuckle of pork (approx. 1,4 kg)
4 medium-sized onions
2 Bay leaves
1 TEASPOON Peppercorns
2 Garlic cloves
2-3 TABLESPOONS Lard
1 kg Sauerkraut
7-10 Tbsp Pepper
3 Cloves
5 Juniper berries
3/8 l dry white wine (e.g. Alsace Riesling)
100 g smoked lean bacon
2-4 cooked sausages (e.g. Mettenden)
2-4 knackwurst
7-10 Tbsp Salt
7-10 Tbsp Parsley

Directions

1
Wash the knuckle of pork. Peel and quarter 2 onions. Put both with bay leaf and peppercorns in a large pot. Cover with water, bring to the boil and simmer covered for about 212 hours
2
Peel and chop 2 onions and garlic. Heat the lard in a frying pan. Fry onions and garlic in it until transparent. Add sauerkraut. Season with pepper, cloves and juniper. Pour on wine. Bring to the boil and braise in the preheated oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for about 1 hour
3
After about 30 minutes add bacon, cooked sausages and about 3/8 l knuckle of pork stock to the sauerkraut and braise to the end. Add the knackwurst sausages about 10 minutes before the end of the braising time and allow to cook
4
Remove the knuckle of pork and bacon from the stock. Remove rind from the knuckle of pork. Remove meat from the bones. Cut bacon into pieces. Season to taste sauerkraut. Arrange everything and sprinkle with parsley. Serve with boiled potatoes and mustard
5
Drink: cool Riesling, for example from Hugel and Fils