* 4 Pickled Pork knuckles
* A few Cloves and Peppercorns
* 1 Onion, chopped
* 1 Bay leaf
'''For the Sauerkraut:'''

* 50 g Dripping
* 1 Onion, chopped
* 800 g Sauerkraut
* A few Caraway seeds and Juniper berries
* 1 Bay leaf
* Salt and Pepper
'''For the Pease pudding:'''

* 450 g split yellow Peas, soaked overnight
* 2 Cloves garlic, crushed
* Piece of Lemon peel
* 110 g Smoked bacon, finely chopped
* 2 Onions, chopped
* 30 g Dripping

===Method===
'''Pork:'''
* Wash the Pork and Simmer in water with the Spices, Onion and bay leaf. This will probably take 2 to 3 hours to cook.
'''Sauerkraut:'''
* Heat the Dripping and Brown the Onion. Add the remaining Sauerkraut ingredients and some of the Stock from the Pork.
* Cook gently over a low heat for about 30 to 45 minutes.
'''Pease pudding:'''
* Bring Peas, one of the Onions, Lemon peel and the Garlic to the Boil in a pan to which sufficient water has been added.
* Simmer, covered for about 2 hours.
* Strain through a Sieve.
* Fry the Bacon and remaining Onion in the Dripping, and add to the Pease pudding.

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