Summary

Ingredients

• 2 pork knuckle (s), (fresh pickled pork knuckle)
• 0.5 liter ½ water
• 1 large onion (s)
• 1 teaspoon peppercorns
• some marjoram, dried
• 1 bay leaf

For the sauce:

• 3 tablespoon horseradish, (freshly grated)
• 50 g butter
• 3 tablespoon flour

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Instructions

1. Put the pork knuckle in a large saucepan, add the water, the quartered onion and the spices. Let everything cook over medium heat for about 2 hours.
2. Take the pork knuckle out of the pot and pour the broth through a sieve. Add the horseradish to the broth.
3. Melt the butter and sweat the flour in it. Thicken the sauce with the sweat.
4. Sauerkraut and potato dumplings go best with this.