Schweinshaxe mit Sauerkraut
A traditional German pork knuckle dish served with tangy sauerkraut.
Ingredients
- ●1 pork knuckleask your butcher
- ●2 teaspoons caraway seedsadd for extra flavor
- ●2 tablespoons brown sugarbalances the acidity
- ●2 tablespoons apple cider vinegaradds a tangy taste
- ●250g sausage meatoptional, for added flavor
- ●to taste black pepperfreshly ground
- ●to taste saltpreferably sea salt
- ●1 medium onionchopped
- ●2 medium carrotspeeled and chopped
- ●250g sauerkrautdrained and rinsed
Instructions
- 1
Preheat oven to 200°C (400°F).
- 2
Rub the pork knuckle with caraway seeds, salt, and black pepper.
- 3
Heat oil in a large Dutch oven over medium-high heat. Sear the pork knuckle until browned, about 2-3 minutes per side.
- 4
Add the onion and carrots to the pot and cook until softened, about 5 minutes.
- 5
Add the sausage meat (if using), apple cider vinegar, and brown sugar to the pot. Stir to combine.
- 6
Transfer the pot to the preheated oven and roast for 30 minutes.
- 7
Remove the pot from the oven and add the sauerkraut to the pot. Return to the oven and roast for an additional 20-25 minutes, or until the sauerkraut is caramelized and the pork is cooked through.
- 8
Remove the pot from the oven and let rest for 10 minutes before serving.
- 9
Slice the pork knuckle and serve with the sauerkraut and juices from the pot.