with Roasted Pork Ribs, Sauerkraut and Potatoes
This feeds 6 to 8 people
1 Schweinehaxe (Pork Knuckle)
2 lbs. Sauerkraut
This is what the raw Schweinhaxe looks like. It is a Pork knuckle, that has often been cured in a brine. This of course would work with a pork roast but you should see if you can get it with the rind on. I scored the skin all the way around in 4 places and poked in garlic cloves
I put this in the oven for 45 minutes on very high heat to crisp the rind.
Then I add the pork rib sections which I have seasoned with a seasoning salt, or salt , pepper and garlic salt.
Add 2 cups of stock, turn down the oven and roast this for 2 to 3 more hours.
The temperature should be about 210 - 220 degrees to be tender.
Now we can work on the sauerkraut.
I always rinse the sauerkraut when I cook it.
If I am eating it raw I don't but when you cook it the sour juice intensifies and gets too strong.
For the sauerkraut we will need
2 lbs. Sauerkraut
1 lb bacon ,
1 tblsp Caraway seeds
I quart beef or chicken stock
Here I am cutting the bacon into strips. It is so much easier to cut it frozen.
Sweat the bacon in a Dutch oven.
While the bacon is frying I chop my onions
My bacon is ready for the onions, I will cook for several minutes till the onions are tender.
While the onions and bacon are cooking I chop the apples
Here I measured out my caraway seeds and Juniper berries.
Now I add the kraut and the stock and cook for several hours at a simmer while the Schweinshaxe is roasting. During the last hour I will add the ribs to give extra flavor to the kraut. this is optional.
The last hour I put the potatoes in the roasting pan.
When the Schweinshaxe is done I put the sauerkraut in the roasting pan and serve the whole pan on the table.
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Last updated April 8, 2009