Berliner eisbein (Pork knuckle with split peas and sauerkraut)

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Berliner eisbein (Pork knuckle with split peas and sauerkraut)
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:Average difficulty
Recipe author:Chef
First published:20th January 2013
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Pork knuckles with pease pudding and sauerkraut, a Berlin speciality.

For the pork:


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For the sauerkraut:

For the pease pudding:



  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.


  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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