Berliner eisbein (Pork knuckle with split peas and sauerkraut)
For the pork:
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
- Wash the pork and simmer in water with the spices, onion and bay leaf. This will probably take 2 to 3 hours to cook.
- 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.
- 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.
Serve with boiled potatoes.
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