Schweinshaxe mit Sauerkraut und Kartoffeln
A classic German recipe featuring roasted pork knuckle, sauerkraut, and potatoes. Perfect for a hearty dinner.
Ingredients
- ●1 Pork knuckleabout 1 kg
- ●250g Sauerkraut
- ●4-5 Potatoesany type of potato, peeled
- ●1 loaf Rye breadfor serving
- ●optional Flatbreadfor serving
- ●2 Onionschopped
- ●1 tsp Caraway seedsoptional
- ●to taste Salt
- ●to taste Black pepper
Instructions
- 1
Preheat oven to 220°C (425°F).
- 2
Rinse the pork knuckle and pat it dry with paper towels.
- 3
Season the pork knuckle with salt, black pepper, and caraway seeds.
- 4
Heat a skillet over medium-high heat and sear the pork knuckle until browned on all sides.
- 5
Transfer the pork knuckle to a baking sheet and roast in the preheated oven for 20 minutes.
- 6
While the pork is roasting, heat a large skillet over medium heat and add the chopped onions.
- 7
Sauté the onions until softened, then add the sauerkraut and cook until heated through.
- 8
Add the sliced potatoes to the skillet and stir to combine with the sauerkraut and onions.
- 9
Continue roasting the pork knuckle in the oven for another 20-25 minutes, or until it reaches an internal temperature of 63°C (145°F).
- 10
Remove the pork knuckle from the oven and let it rest for 10 minutes before slicing.
- 11
Serve the sliced pork knuckle with the sauerkraut and potatoes, and offer rye bread or flatbread on the side.