Crackling-skinned pork knuckle, slow-simmered then roasted, with sauerkraut, buttery mash and mustard. A two-and-a-half-hour project for two hungry people.
Ingredients
- 2 eisbein (pork knuckles), about 800 g each
- 400 g sauerkraut
- 800 g potatoes for mash
- 125 ml + 50 g milk and butter for mash
- 3 Tbsp wholegrain mustard
- 1 + 2 + 1 tsp onion, bay leaves and peppercorns
- 330 ml lager
Method
- 1
Simmer the eisbein with onion, bay, peppercorns and the beer, topped up with water, for 90 minutes until tender.
- 2
Lift out, pat dry and score the skin. Roast at 220 °C for 40 minutes until the skin crackles.
- 3
Warm the sauerkraut with a ladle of the cooking liquid.
- 4
Boil and mash the potatoes with hot milk and butter; season.
- 5
Serve the eisbein on the mash with sauerkraut and mustard.
Kwai Lekr Wine
🍷 What Should I Pour?
An off-dry Chenin or a cold lager balances the salt and fat.
Everything you need for Eisbein with Sauerkraut & Mash is in the ingredients above. Add a bottle to the table from a Kwai Lekr estate.
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