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Oma's Pork Hocks and Sauerkraut ❤️

➤ by Oma Gerhild Fulson

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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, 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?

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.

Pork Hocks perfect for Oktoberfest

Ready for some Eisbein?

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.

Oma's Pork Hocks and Sauerkraut ❤️

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:
  • Add pork hocks, onion, bay leaf, peppercorns and sugar 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. Add sauerkraut and caraway seeds.
  • Simmer for another half hour.
  • Serves 4

Want nutritional information? Copy and paste the above ingredient list and the number of servings into Calorie Count for an approximate calculation.

Need help doing conversions between cups and grams, etc.? Use this site to give you all the different conversions for the different types of ingredients. 

You might like these

Oma's Pork Recipes

Leave a comment about this recipe or ask a question?

Pop right over to my private Facebook group, the Kaffeeklatschers. You'll find thousands of German foodies, all eager to help and to talk about all things German, especially these yummy foods. 

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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Want nutritional information for a recipe?

Copy and paste the ingredient list and the number of servings into Calorie Count

It will give you an approximate calculation.

Need help doing conversions

between cups and grams or any such thing?

Use this site to give you all the different conversions for the different types of ingredients. 




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