Pork Knuckle with Sauerkraut, from Clay Pot
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 2 hrs 30 mins |
| Total Time | 2 hrs 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- g 1,200 pork knuckle (s)
- 500 g sauerkraut
- 150 g mushrooms
- 150 g onion (s)
- 200 g potato (s)
- 100 g bacon, mixed
- 200 ml beer
- a bit salt
Print Recipe
Pin Recipe Instructions
- Remember to water the clay pot sufficiently beforehand.
- Mix the sauerkraut with the onions, potatoes, mushrooms, bacon and the spices and place in the clay pot. Lightly salt and pepper the knuckle on the outside, then pour the beer over the sauerkraut. Place the knuckle on the cabbage and close the clay pot. Place the clay pot in the cold oven and cook for 2 1/2 hours at 230 ° C. Turn the knuckle once halfway through the cooking time.
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