Summary

Ingredients

• g 1,250 pork knuckle (s)
• 3 medium onion (s)
• 2 clove (s)
• 1 bay leaf
• 1 large can sauerkraut
• 160 g butter
• 125 ml white wine
• 750 g potato (s), floury boilin
• salt and pepper
• nutmeg
• Mustard, hotter
• 200 g crème fraîche
• Fat for the shape

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Instructions

1. Put pork knuckle in 2 - 3 liters of boiling water. Garnish an onion with cloves and bay leaf and add to the meat. Let cook for about 2 hours (or in a pressure cooker about 35 minutes).
2. Squeeze out the sauerkraut. Peel off two onions, cut into slices and sweat together in 20 g melted butter for a good 5 minutes. Add the sauerkraut and white wine and cook for another 15 minutes. Then mix in 125 g butter.
3. Peel the potatoes, cook them until well, drain them. Puree together with the onion cooked with the knuckle of pork (then without the cloves and bay leaf). Season well with salt, pepper, nutmeg and mustard. Stir in the rest of the butter and crème fraîche.
4. Detach the pork knuckle from the bone, cut into not too small pieces and mix with the sauerkraut. Pour into a greased, fireproof dish and spread the mashed potatoes over it.
5. Bake in the preheated oven at 200 ° C to 225 ° C top / bottom heat for approx. 30 - 40 minutes.