Berliner eisbein (Pork knuckle with split peas and sauerkraut)

This recipe needs advance preparation!

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

For the pork:

Ingredients

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

• 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:

1. 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:

1. Heat the dripping and brown the onion. Add the remaining sauerkraut ingredients and some of the stock from the pork.
2. Cook gently over a low heat for about 30 to 45 minutes.

Pease pudding:

1. Bring peas, one of the onions, lemon peel and the garlic to the boil in a pan to which sufficient water has been added.
2. Simmer, covered for about 2 hours.
3. Strain through a sieve.
4. 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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