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Oma's Pork Hocks and Sauerkraut 

➤ by Oma Gerhild Fulson

Make this northern German dish, Eisbein, aka pork hocks, with 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.

German pork hocks are usually cooked from raw rather than smoked. Although I admit, if I can find smoked pork hocks, I'll buy them. They're just like ham and are great in a potato or pea soup.

Fresh pork hocks are another matter. They may be difficult to find in many grocery stores and you may need to go to a deli or a butcher.

All that fat and bones!?!

When you look at the hocks, you may see nothing but fat and bones. So, look for meaty ones and you'll be surprised by the delicious taste of the tender meat. The long slow cooking makes the hocks tender, yet retaining their juiciness.

When serving, you can cut away the fat. Traditionally though, this was eaten, just dunked in mustard!

I used to wonder how healthy this could be? Yet my Opa ate lots of "fatty" meats and little vegetables. He lived to his late 80's. Me, however, I cut away most of the fat!

Looking for Schweinshaxn? Crispy roasted hocks?

Pork Hocks perfect for Oktoberfest

If you prefer the hocks to have a crispy crust as in this photo, then follow the recipe for Schweinshaxn. This one is started on the stove and finished in the oven. A bit more work, but worth it. There's also a recipe there for just doing it in the oven.

Celebrate Oktoberfest right at home with these German recipes found right here in Oma's Oktoberfest e-Cookbook.  

Take a look at Just like Oma’s eCookbook and enjoy the traditional taste of German cuisine!

Take a peek at all Oma's eCookbooks. They make sharing your German heritage a delicious adventure!

In comparison to the Schweinshaxn, the recipe below is an easy and quick one to prepare, yet it does take some time to cook. Serve this with boiled potatoes for a traditional German meal.

Ready for some Eisbein?

Oma's Pork Hocks and 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.

Prep Time

10 minutes

Cook Time

150 minutes

Total Time

160 minutes

Servings:

Makes 4 servings

Ingredients:

  • 4 meaty fresh pork hocks
  • 2 large onions, quartered
  • 2 bay leaves
  • 12 peppercorns, slightly crushed
  • 1½ tbsp sugar
  • 28 oz can sauerkraut, drained
  • 1 tsp caraway seeds

Instructions:

  1. Add pork hocks, onion, bay leaf, peppercorns and sugar 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. Add sauerkraut and caraway seeds.
  5. Simmer for another half hour. Remove the bay leaves and check the seasoning. Serve.

Hints:

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

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Leave a comment about this recipe or ask a question?

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I pop in all the time as well, to chat and to answer questions. 

Meet with us around Oma's table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.

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Make this northern German dish, Eisbein, aka pork hocks, with sauerkraut.

Pork Hocks and Sauerkraut made Just like Oma

By
Pork Hocks and Sauerkraut made Just like Oma
Pork hocks and sauerkraut, a favorite of my grandfather, is a really traditional German meal.

Ingredients: fresh pork hocks, sauerkraut, sugar, onions, spices,

For the full recipe, scroll up ...

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