Name: Bavarian Pork Knuckle with Sauerkraut (Eisbein mit Sauerkraut)
Ingredients: 3-1/3 lbs fresh pork knuckle; 2-1/8 cups sauerkraut; 3 small onions; 7 juniper berries; 1 tsp coriander; 1 tsp cumin; 1 tsp caraway; 2 bay leaves; salt and pepper

Eisbein mit Sauerkraut

The famous Bavarian "Eisbein" is a roasted pork knuckle with crispy skin and juicy meat inside, on a bed of seasoned sauerkraut, served with a pretzel, mustard and/or Bavarian bread dumplings and gravy

Course Entree

Cuisine Bavaria, Berlin

Keyword Oktoberfest

Ingredients

3-1/3 lbs fresh pork knuckle
2-1/8 cups sauerkraut
3 small onions
7 juniper berries
1 tsp coriander
1 tsp cumin
1 tsp caraway
2 bay leaves
salt and pepper

Instructions

Preheat the oven to 400ºF.
Wash the pork knuckles and pat them dry. Rub with salt and pepper. Halve the onion.
In a shallow and wide oven-friendly dish, put 3 tablespoons water. Add the sauerkraut, laying the pork knuckles on top. Sprinkle the onion and seasonings evenly.
Place a lid on the pot and bake for about 2 hours. Remove the dish from the oven and turn on the grill. Place the pork knuckles on the grill for another 20 minutes to get a crispier texture.
Serve with a Bavarian pretzel and/or with Bavarian bread dumplings and gravy

Recipe adapted from chefkoch.de