Pork Knuckles with Potato Dumplings and Sauerkraut

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Pork Knuckles with Potato Dumplings and Sauerkraut
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Difficulty:
moderate
Difficulty
Preparation:
3 h.
Preparation
ready in 4 h. 25 min.
Ready in

Ingredients

for
4
For the meat
4
Foreshanks (each about 400-500 grams)
200 grams
100 grams
80 grams
80 grams
3 tablespoons
300 milliliters
dark Beer
300 milliliters
freshly ground Pepper
For the sauerkraut
50 grams
50 grams
streaky Bacon (smoked raw)
40 grams
500 grams
1
3
1
100 milliliters
250 milliliters
broth or Water
freshly ground Pepper
For the potato dumplings
600 grams
floury Potatoes
60 grams
soft Butter
60 grams
1
120 grams

Preparation steps

1.

Preheat oven to 220°C (approximately 425°F).

2.

For the meat: Rub shanks with salt and pepper. Peel and dice onions, celery and carrots. Cut leek lengthwise, rinse and cut into pieces. Heat lard in a roasting pan and sear shanks on all sides for about 5 minutes. Add vegetables, fry briefly, pour in half of the beer and roast knuckles for 1 hour in the oven on the lower rack; basting with meat juices.

3.

After 1 hour of cooking, switch temperature to 250°C (approximately 475°F). Brush knuckles with remaining beer and cook another 20 minutes. Let meat rest in the off oven.

4.

For the sauerkraut: Peel onion, cut in half and then into slices. Cut bacon into small cubes. Heat lard in a large pot and lightly sauté onions and bacon. Add sauerkraut and fry for 5 minutes and loosen with a fork. Add bay leaf, juniper berries and cloves. Add wine, broth or water. Season with salt and pepper. Cover the pot with a lid and cook everything for 1-1 1/2 hours. If necessary, add some more water.

5.

For the dumplings: Rinse potatoes, drain well and wrap in aluminum foil. Cook at 200°C (approximately 400°F) in a preheated oven for 1 hour. Remove potatoes, peel, squeeze through a ricer onto a work surface and allow to cool.

6.

In the center of the potato mixture make a well. Add soft butter, semolina, salt and egg into mixture and process by hand and add the flour. Knead into a smooth dough - if necessary add extra flour - and let rest 15 minutes. Divide dumpling dough into 8 equal large dumplings and place in lightly salted, vigorously boiling water. Once the water boils again, reduce the heat. Cook for about 12-15 minutes. The dumplings are done when they float to the top.

7.

Arrange knuckles with sauerkraut and potato dumplings to serve.