Bavarian “Eisbein” Pork Knuckle with Sauerkraut


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


  • 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


  • 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