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Berliner Pork Hocks and Sauerkraut Recipe (Eisbein und Sauerkraut)

These pork hocks with sauerkraut (eisbein mit sauerkraut) remind me of Opa's favorite dish ... simple, savory, and so German.

Ingredients:

• 4 large (1.8-2 kg total) meaty fresh pork hocks
• 2 large onions, quartered
• 2 bay leaves
• 12 peppercorns, slightly crushed
• 1 teaspoon (5 g) salt
• 28-ounce (800 g) can sauerkraut, drained
• 1 teaspoon (2 g) caraway seeds

Instructions:

1. Add pork hocks, onion, bay leaf, peppercorns and salt to a large pot. 
2. Cover with hot water and bring to simmer.
3. Cover and simmer for about 2 hours. 
4. Drain off most of the cooking liquid, saving the liquid for other uses. Add sauerkraut and caraway seeds.
5. Simmer for another half hour. Remove the bay leaves and check the seasoning. Serve.

Hints:

• For a different taste treat, try Schweinshaxe next time.
• Serve with your favorite mustard.
• The remaining cooking liquid is a wonderful broth to use for soups. Just refrigerate and remove the fat layer. Then use immediately or freeze for later.
• You can also make the sauerkraut this way instead.

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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Recipe updated on May 14, 2025