Berliner Pork Hocks and Sauerkraut – Oma's Eisbein und Sauerkraut
Pork hocks and sauerkraut, aka Eisbein und Sauerkraut, was a favorite of my Opa. It's a really old traditional German meal especially well known in the Berlin area. Make sure you buy fresh pork hocks, not smoked.
In the southern part, Schweinshaxe are more traditional, but in the north, it's this Eisbein that's beloved.
Makes 4 servings
- 4 large meaty fresh pork hocks
- 2 large onions, quartered
- 2 bay leaves
- 12 peppercorns, slightly crushed
- 1 teaspoon salt
- 28-ounce can sauerkraut, drained
- 1 teaspoon caraway seeds
- Add pork hocks, onion, bay leaf, peppercorns and salt to a large pot.
- Cover with hot water and bring to simmer.
- Cover and simmer for about 2 hours.
- Drain off most of the cooking liquid, saving the liquid for other uses. Add sauerkraut and caraway seeds.
- Simmer for another half hour. Remove the bay leaves and check the seasoning. Serve.
- 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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04.20.2021 revision update