Berliner eisbein (Pork knuckle with split peas and sauerkraut)

This recipe requires preparation in advance!

Pork knuckles with pease pudding and sauerkraut, a Berlin speciality.

Berliner eisbein (Pork knuckle with split peas and sauerkraut)

Servings:	Serves 4
Calories per serving:	1359
Ready in:	1 day, 2 hours, 20 minutes
Prep. time:	23 hours 20 minutes
Cook time:	3 hours
Difficulty:
Recipe author:	Chef
First published:	20th January 2013

Best recipe review Complex 4/5 But delicious, worth making if you have the time Klapaucius

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• For the pork:
• 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

1. Pork:
2. Wash the pork and simmer in water with the spices, onion and bay leaf. This will probably take 2 to 3 hours to cook.
3. Sauerkraut:
4. Heat the dripping and brown the onion. Add the remaining sauerkraut ingredients and some of the stock from the pork.
5. Cook gently over a low heat for about 30 to 45 minutes.
6. Pease pudding:
7. Bring peas, one of the onions, lemon peel and the garlic to the boil in a pan to which sufficient water has been added.
8. Simmer, covered for about 2 hours.
9. Strain through a sieve.
10. Fry the bacon and remaining onion in the dripping, and add to the pease pudding.

Serving suggestions

Serve with boiled potatoes.

Chef's notes

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