Wash the pork snouts well and boil them with enough water to just cover the meat. Skim off after boiling. Cut up an onion, add a teaspoon of marjoram, two bay leaves, three grains of pepper and three allspice and season with salt. Cook in a tightly closed pot for about 1.5 - 2 hours.
In the meantime, finely chop two onions and sweat them in lard until they are translucent. Peel two apples, cut into thin slices and add to the onions with juniper berries and a bay leaf. Tear apart the sauerkraut with a fork, mix in and pour 2 scoops of the Snutkens stock over it. Steam in a closed pot for 30-40 minutes over a low flame. Grate a peeled, raw potato and mix with the cabbage. Bring to the boil again briefly, season with salt and pepper and serve in a well-warmed bowl. Top with the cooked »Snutkens« cut into portions.
Serve with mashed potatoes or boiled potatoes. Against thirst, a cold beer with a clear is very welcome.
By the way, you can also prepare the “Suermoos” with a pig`s head and “Öhrkens” (pig`s ears).
Ingredients
Print Recipe
Pin Recipe