Berliner eisbein (Pork knuckle with split peas and sauerkraut)

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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:Average difficulty
Recipe author:Chef
First published:20th January 2013

Best recipe review



But delicious, worth making if you have the time



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


  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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