Eisbein with Sauerkraut

Name: Eisbein with Sauerkraut
Prep time: 20 min
Cook time: 140 min
Total time: 160 min
Yield: 4 servings
Cuisine: German
Ingredients: 2 lbs cured pork hocks; 1 lb sauerkraut, drained; 1 medium yellow onion, chopped; 2 bay leaves; 1/2 tsp juniper berries, crushed; 1 tsp black peppercorns; 1 tsp caraway seeds; 1 medium tart apple, grated; 6 cups water

A traditional German dish of cured pork hock slow simmered with aromatic spices and served over savory caraway sauerkraut.

160 minMediumServes 4650 cal/serving

GermanDinnerStovetopHigh ProteinHigh FiberLow CarbGluten-FreeDairy-FreeNut-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreeAlcohol-FreeCorn-Free

Ingredients

2 lbs cured pork hocks
1 lb sauerkraut, drained
1 medium yellow onion, chopped
2 bay leaves
1/2 tsp juniper berries, crushed
1 tsp black peppercorns
1 tsp caraway seeds
1 medium tart apple, grated
6 cups water

Instructions

1

In a large stockpot, place 2 lbs cured pork hocks, 1 medium chopped yellow onion, 2 bay leaves, 1/2 tsp crushed juniper berries, and 1 tsp black peppercorns.
2

Add 6 cups water to cover ingredients and bring to a simmer over medium heat.
3

Cover and simmer for 2 hours until the internal temperature reaches at least 160 degrees F and meat is tender.
4

In a separate pot, combine 1 lb drained sauerkraut, 1 tsp caraway seeds, and 1 medium grated tart apple with a ladle of the simmering broth.
5

Simmer sauerkraut mixture for 20 minutes and serve alongside the pork hock.

Questions

How long does Eisbein with Sauerkraut keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Eisbein with Sauerkraut?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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