Summary

Ingredients

• 2 pork knuckle (s) each 1 kg, cured
• 1 kg sauerkraut, fresh (alternatively also can)
• 175 g butter
• 1 tin pineapple (medium-sized tin), diced and drained
• 2 onions)
• 1 small Bottle / s sparkling wine (Piccolo) or /8 l lovely white wine
• 600 g potato (s)
• 50 g mustard, spicy (if necessary up to 75 )
• 75 g butter, cold
• 200 g crème fraîche (more if necessary)
• salt and pepper
• Nutmeg, freshly grated
• 1 large onion (s)
• 1 bay leaf
• 5 carnation (s)

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Instructions

1. Lard the large onion with bay leaf and the 5 cloves. Cook the pork knuckles in unsalted water with the spiked onion until soft for about 2 hours. Remove. Remove the rind, fat and bones, cut the pink meat into pieces.
2. For the sauerkraut, peel the two onions and cut them into strips. Sauté in 50 g melted butter. Now add the cabbage and sauté in the onion mixture. Add the pineapple cubes, pour sparkling wine or white wine over them and cook covered for about 10 minutes, then stir in 75 g of cold butter.
3. For the sauce, peel the potatoes and cut them into pieces. Cook in salted water and then press through the potato press. Mix with the rest of the butter, salt, pepper, nutmeg and mustard. Stir in enough crème fraiche with the whisk until a thick sauce is formed.
4. Layer the sauerkraut in a large (or two smaller) ovenproof dish. Then distribute the knuckle of pork on top. Pour the potato sauce over it.
5. Bake in a preheated oven at 250 ° C top / bottom heat (convection: 225 ° C) for about 20 to 25 minutes. Serve hot.
6. You can prepare this recipe on New Year`s Eve. Then you put the prepared dish in the refrigerator and on New Year`s Day just put it in the oven.