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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 meaty pork knuckles
• 2 large onions, quartered
• 2 bay leaves
• 12 peppercorns, slightly crushed
• 1 teaspoon (6 grams) salt
• 28-ounce (794-gram) can sauerkraut, drained
• 1 teaspoon (2 grams) caraway seeds

Instructions:

1. Place the pork knuckles, onions, bay leaves, peppercorns, and salt in a large pot.
2. Cover with hot water and bring to a simmer.
3. Cover and simmer for about 2 hours.
4. Drain off most of the cooking liquid, saving the liquid for other uses, if desired.
5. Add the drained sauerkraut and caraway seeds.
6. Simmer for another half hour. Remove the bay leaves and adjust the seasonings, if necessary.
7. Serve the whole knuckle with the sauerkraut on the side, or separate the meat from the fat and bones and put the meat on top of the sauerkraut and serve alongside boiled or mashed potatoes.

Hints:

• For a different taste treat, try Schweinshaxe next time.
• Serve with your favorite mustard.
• The remaining cooking liquid makes a wonderful broth to use for soups. Just refrigerate for a few hours or overnight, then remove the fat layer. 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

Updated on January 4, 2026