Kassel Ham Pork Knuckle on Sauerkraut from Römertopf
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1.8 kg pork knuckle (s), (Kassel ham pork knuckle), cured, smoked, uncooked
- 800 g sauerkraut, in a lass, can or barrel
- 1 carrot (s), diced
- 1 onion (s)
- 4 carnation (s)
- 8 juniper berries, pressed down
- 1 teaspoon, heaped sugar
- 2 tablespoon honey
- some sea salt
Print Recipe
Pin Recipe Instructions
- Soak the Römertopf in cold water (mine takes about 30 minutes).
- Spread the sauerkraut on the bottom of the römertopf. Squeeze the juniper berries, cut the onion in half and lard it with the cloves, place on the outside of the sauerkraut and sprinkle the sugar over it.
- Place the knuckle in the middle, put the lid on it and put it in the cold oven. Stew at 200 ° C for 2 hours without looking.
- Remove the knuckle, remove the spiked onion, season the sauerkraut to taste and, depending on the spiciness of the knuckle, add salt if necessary. Place the knuckle in a line or something similar, brush with the honey and briefly grill over. Release the bone and serve the meat.
- Depending on your taste, offer the crispy rind separately.
- This fits e.g., a strong black bread and a good beer.
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