Recipe Idea: Grandma's Eisbein With Sauerkraut

Grandma's Pork Knuckle with Sauerkraut is a classic dish of German cuisine. In this recipe, we will first cook the pork knuckle and then roast it in the oven. The result is a tender and juicy meat that pairs perfectly with the tangy taste of sauerkraut.

Ingredients:

• 1 Pork Knuckle (approx. 1 kg)
• 500 g Sauerkraut
• 2 Onions
• 2 Bay Leaves
• 4 Juniper Berries
• 1 tsp Caraway Seeds
• 500 ml Water
• 500 ml Beer
• 2 tbsp Oil
• Salt and Pepper

Preparation:

1. Bring the pork knuckle to a boil in a large pot with water and beer, then cover and simmer over low heat for about two hours.
2. Peel the onions and cut into rings.
3. Mix the sauerkraut in a pot with the onions, bay leaves, juniper berries, caraway seeds, and water.
4. Cover and simmer the sauerkraut over low heat for about 30 minutes.
5. Remove the pork knuckle from the pot and pour the oil over it.
6. Roast the pork knuckle in the oven at 200°C for about 30 minutes, until crispy.
7. Season the sauerkraut with salt and pepper to taste.
8. Cut the pork knuckle into thick slices and serve with the sauerkraut.

Additional Tips And Ideas:

• Feel free to add a carrot or some apple to the sauerkraut for a sweeter note.
• If you like your sauerkraut a bit spicier, you can also add some smoked bacon or bacon cubes.
• Leftover pork knuckle can be used for sandwiches or salads the next day.

Pairs Well With:

Various dishes and drinks pair well with Grandma's Pork Knuckle with Sauerkraut. For an authentic combination, a cold beer or a glass of white wine is recommended. If you like it a bit spicier, you can serve a spicy mustard or horseradish sauce with the dish. A side of red cabbage or steamed vegetables complements the dish. A portion of mashed potatoes or boiled potatoes also goes very well with this hearty dish.