Berliner Pork Hocks and Sauerkraut (Eisbein und Sauerkraut)

by: Gerhild Fulson  / Oma Gerhild shares German recipes rooted in family tradition.

Updated on January 4, 2026

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

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Eisbein mit sauerkraut is a true northern German classic, especially loved in Berlin. It uses the same raw, unsmoked pork hocks as schweinshaxe in the south, but the end result is completely different ... slow-simmered and tender instead of roasted and crisp.

It was once considered armeleuteessen (poor people's food), a humble, affordable meal. But when I make it, it feels like pure comfort food, just the way my Opa loved it.

Top Tips For Best Results

1. Rinse the Sauerkraut: Lightly rinse to tone down saltiness and sharpness, unless you love it bold.
2. Add an Apple: A chopped apple adds a touch of natural sweetness.
3. Simmer Slowly: Let the hocks cook low and slow to become perfectly tender.
4. Serve with Mustard: A good German mustard on the side is a must for full flavor.

All That Fat and Bones!?!

Don’t worry. Just look for meaty hocks and you’ll be amazed by the tender, juicy flavor after a long slow cook. I cut away most of the fat when serving, though traditionally, folks dunked the whole thing in mustard and enjoyed it all! My Opa sure did. He ate plenty of fatty meats and lived well into his 80s. Me? I’ll stick to the lean bits!

Buying Pork Hocks: Tips & Tricks

Look for the meatiest fresh hocks you can find. Just one or two will feed 3 to 4 people when served with potatoes and sauerkraut. 

Before cooking, check for any stray hairs on the skin. If you spot some, just light a candle and carefully pass the hock over the flame. The hairs will singe off. Old-school trick from Oma’s kitchen.

Looking For Schweinshaxn?

If you’re after that crispy crust like in the photo below, try my schweinshaxn recipe instead. It starts on the stove and finishes in the oven for that golden crackle. Want it simpler? There’s also an oven-only version on the same page. Worth the extra step!

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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.

Are Pork Hocks And Sauerkraut Healthy?

Yes, they can be! Pork is rich in protein, essential for building strength and supporting muscle health. It’s also a good source of important vitamins and minerals. Just trim off the extra fat from the hocks, unless you're like my Opa, who happily dunked it in mustard!

As for sauerkraut, even when cooked, it still offers great benefits. It’s high in fiber and packed with vitamin K, which supports bone health. 

Print Recipe

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.

Prep Time:

10 minutes

Cook Time:

2 hours 30 minutes

Total Time:

2 hours 40 minutes

Servings:

Makes 4 servings

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

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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.