King Prawn CocktailKnuckle's of Pork with Sauerkraut Koenigsberger Klopse

Knuckle's of Pork with Sauerkraut

10 g / 0.3 oz
380 g / 13 oz

1 tsp
1 tsp
125 ml / 0.5 cup
1 kg / 2 lb
400 g / 14 oz
6 tsp
goose drippings
sauerkraut German style
Caraway seeds
pepper, salt
juniper berries
bay leaves
white wine
knuckles of pork

Serves 3 - 858 cal per serving
Prep-time: 20 min. - Total-time: 90 min.

--> Bratwurst with Sauerkraut
Knuckle's of Pork with Sauerkraut is not that high in calories as you might think. For calculating the calorie content per serving the weight of the rind, the layer of fat and the bones was not considered. In a stewpot melt goose drippings. (Goose drippings are used for their more intense flavor, but you can also use lard or bacon drippings). Saute the onions until glassy, add the sauerkraut and steam heftily. Season with 1/2 tsp caraway seeds, sugar, pepper, salt, juniper berries and bay leaf. Add the white wine and reduce the heat to low. Put the rinsed knuckle of pork on top of the sauerkraut and cover the pot. After 30 minutes turn around the knuckle and simmer for another 45 minutes. Meanwhile cook the potatoes, e.g. potatoes in the skin or boiled potatoes. Put the sauerkraut on a platter and arrange the knuckle on top of the kraut. For adding more zest and for easier digestion serve the knuckle with mustard. Serve the potatoes in a separate bowl.

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