Sauerkraut Stew with Pork Knuckle
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 2 hrs 30 mins |
| Total Time | 2 hrs 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pork knuckle (front le), sliced
- 2 liters meat broth or vegetable broth
- 6 juniper berries
- 3 bay leaves
- 6 thick potato (s)
- 500 g sauerkraut
- 2 sausages, smoked
- 1 tablespoon, leveled mustard, hotter
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the meat in the broth with the juniper berries and bay leaves for approx. 2 hours until soft.
- In the meantime, peel the potatoes and cut into small cubes. Put the potato cubes in the pot and cook for the last 15 minutes. Now remove the meat, then pound the potatoes once. Now put the sauerkraut and sausages in the pot and add the mustard. Let everything simmer for another 15 minutes and season with not too little pepper and a little salt. Add the meat again.
- Tips: If you like the stew even more creamy, you can rub 1 - 2 potatoes into it. Always trim the sauerkraut before cooking so that it can be spooned better later.
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