Pickled pork knuckle with sauerkraut

German dish
In Germany, this part of the pig’s leg is known as “Eisbein”, meaning “ice leg”. It is thought that the name derives from the fact that the shin bone used to be widely used for making ice skate blades. The meat is generally pickled, which makes it particularly tender. Then it just has to be cooked for a sufficiently long time.

Ingredients for 4 people
1 pickled pork knuckle (1 kg)
400 g sauerkraut
1 small onion
1 bay leaf
10 juniper berries
½ teaspoon caraway seeds
6 teaspoons mustard
⅛ l white wine
1 teaspoon sugar
Goose fat
Pepper
Salt

Preparation
Chop the onion very finely and fry gently in goose fat in a large saucepan until transparent. Add the sauerkraut and allow to simmer, then add the caraway seeds, bay leaf, juniper berries, sugar, pepper and salt and the white wine. Place the meat on top of the sauerkraut, cover and simmer over a low heat for 30 minutes. Turn the meat and continue cooking for a further 45 minutes. Serve the meat on the sauerkraut.

Serve with boiled or creamed potatoes and mustard (strength according to taste) for the pickled pork.

Enjoy your meal.