Ham Hock with Sauerkraut and Mashed Peas
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 700 kcal | (33 %) | ||
| Protein | 51.2 g | (52 %) | ||
| Fat | 39.7 g | (34 %) | ||
| Carbohydrates | 33 g | (22 %) |
Ingredients
- For the peas
- 250 grams Dried pea
- 150 grams Frozen mirepoix blend
- salt
- freshly ground pepper
- 4 salted Pickled ham hocks (Pre-order from the butcher)
- For the sauerkraut
- 1 onion
- 2 Tbsps vegetable oil
- 1 bay leaf
- 500 grams Sauerkraut
- 5 Tbsps white wine
- 1 pinch sugar
- salt
Preparation steps
For the peas: Soak the peas overnight in cold water and drain. Add 1/2 liter (approximately 1/2 quart) fresh water to the peas and cook for 1 3/4 hours. In the last 30 minutes of cooking add the bouquet garni to the pot. Add water if needed. Puree the peas through a sieve, stir well and season with salt and pepper.
For the ham hock: Rinse and boil the ham hock in water for 1 hour.
For the sauerkraut: Peel and chop the onion. Heat oil in a pan and sauté the onion. Add the bayleaf. Break up and add the sauerkraut and stir. Add the white wine and season with sugar and salt. Cover and cook for 45 minutes.
Drain the ham hock. Place on a drip pan in a 200°C (approximately 400°F) oven and cook for 1 ½ hours.
For the mashed potatoes: Peel, rinse and cut in half. Cook in salted water for 25-30 minutes or until soft. Place the milk and butter in a saucepan and heat. Drain and mash the potatoes with a potato masher, gradually adding the milk-butter mixture to the potatoes. Season with salt, pepper and nutmeg and stir vigorously with a whisk.
Peel the onions and cut into rings. Heat the butter and saute the onions until golden brown. Serve the ham hock with mashed peas, potatoes, and sauteed onions.
