Crispy Knuckle Of Pork With Sauerkraut Recipe | Cook It Like A German Ep. 1 | Cooking German Food
What are the highlights of German cuisine? In our new series Cook It Like A German, DW Food’s chef Felicitas Then, shows guests from around the world how to prepare German classics – from hearty cabbage rolls to sweet Black Forest cake. In the first episode she meets Alan Murphy from Texas, USA, to teach him what has to be the quintessential German dish: Knuckle of pork with Sauerkraut!
Here is the full recipe, if you want to try it yourself:
Crispy knuckle of pork
Ingredients:
2 carrots
2 onions
1 small celery
1 garlic clove
2 pork knuckles
Salt
1/2 tsp caraway
3 bay leaves
500 ml broth
500 ml dark beer
starch, if necessary
Instructions:
Preheat the oven to 180 degrees top/bottom heat. Coarsely dice carrots, onions and celery, chop garlic finely. Cut the skin of the knuckles, salt them well and then place them on an oven dish with the vegetables, caraway and bay leaf. Pour water or broth over everything and cover with foil. Cook in a hot oven for about 90 minutes. Then open and pour on the beer. Now roast the knuckle of pork further open, pouring the gravy over it from time to time. After another 30 minutes, place the vegetables together with the gravy in a pot and heat the oven to 220 degrees. Then continue roasting the knuckles dry. Season the sauce to taste and thicken with cornflour if necessary.
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For the sauerkraut
Ingredients:
500 g sauerkraut from the barrel
1 onion
100 g of belly bacon
1 tablespoon of clarified butter
200 ml broth
100 ml apple juice
Salt
Sugar
Pepper
2 bay leaves
2 juniper berries
1 pimento
1 tablespoon of starch, if necessary
1. put the sauerkraut in a sieve, loosen it up a bit with your fingers or with a fork, rinse briefly with water and drain well. Peel and halve the onion and dice it finely, also dice the bacon.
2. first fry the bacon in a pot until light brown, then add the butter and fry the onions. Then add the sauerkraut and deglaze everything with wine and stock.
3. season the sauerkraut with salt, sugar and pepper, mix in bay leaves, juniper berries and allspice. Let the cabbage simmer for at least half an hour. If you like, you can thicken the sauerkraut with some starch dissolved in water.
#GermanFood #Knuckleofpork #FelicitasThen
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Sauerkraut Recipe - Sauerkraut with Bratwurst, Apples and Caraway
I wanted to share an Oktoberfest recipe with you, and a sauerkraut recipe was the first thing that came to mind. Today we are making sauerkraut with bratwurst.
I figured a trip to an Oktoberfest party would be a good place to get us a recipe. After sampling a few good easy recipes, I picked up some ingredients, took in some sights and headed home.
Sauerkraut with Brats
32 ounces sauerkraut, rinsed and patted dry
1/2 cup applesauce
1 teaspoon caraway seeds
1 cup diced onion
3-4 strips diced bacon
1 clove garlic, minced
2 bay leaves
1 tablespoon juniper berries, crushed
1 cup Riesling wine
Heat slow cooker or Crock Pot on high.
Place the sauerkraut, applesauce, caraway seeds, and bay leaf into the cooker.
Saute bacon in a pre heated pan for one minute. Add diced onion and cook for two more minutes. Then add the garlic and crushed juniper berries and cook for two more minutes.
Add the Riesling wine and let that cook down for a minute or two. While the wine is cooking, scrape the bottom of your pan with a wooden spoon.
Pour this mixture into your cooker and cook on high for at least one and a half hours.
This will make enough sauerkraut to cover 6 to 8 bratwurst sandwiches. SUBSCRIBE!
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Old-School German Burger | Easy Bierock Recipe
Bringing the bierock back, baby! This handheld and savory, beef-filled pastry recipe features cabbage, onion, cheese and juicy ground beef packed inside Chef Ashley's pastry shortcut: pizza dough. It's no wonder that its gooey deliciousness has been craved since the 1870's!
Find the full recipe here:
INGREDIENTS:
1 pound Certified Angus Beef ® 80% lean ground beef
1 teaspoon canola oil
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon paprika
1 1/2 cups finely shredded cabbage
1 small onion, diced (about 1 cup)
1 tube store bought pizza dough (13.8 oz.)
4 slices American cheese
~~ If it's not CERTIFIED, it's not the best. ~~
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How to Make German-Style Cooked Sauerkraut (fermented cabbage recipe)
Join us in the great outdoors as we explore the delicious world of German-style cooked sauerkraut. In this video, we'll guide you through the art of crafting this classic dish, bursting with tangy flavors and hearty goodness. Whether you're cooking over an open flame, a campfire, or simply enjoying your backyard, this recipe is perfect for outdoor cooking adventures.
Learn the techniques for creating sauerkraut the German way, complete with savory seasonings and that iconic sour taste. We'll show you how to achieve the perfect level of tenderness and how to complement this dish with various outdoor cooking methods. Get ready to savor the taste of tradition under the open sky.
Don't forget to like, share, and subscribe for more outdoor cooking inspiration and delicious recipes!
#021 Fermenting Sauerkraut in Gärtopf - Traditional German ceramic Pot - Fermenting vegetables
*** Please choose captions in the settings on YT ***
???? Hello my Friends! ????
In early spring I prepared my kitchen to make my yearly batch of sauerkraut and other fermented veggies. I thought about showing you how I do it all in two days. It is a bit of work and requires some patience but the end result is amazing.
???? The sauerkraut cures for 5 weeks and the other vegetables in about 10 days.????
I will make a follow up video when the sauerkraut is done.
The recipes are on my blog :)
Link to recipes:
How to make sauerkraut :
How to make fermented veggies :
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Civil War Era Sauerkraut Recipe
Full Recipe at
Hope you enjoy!
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