Eisbein with sauerkraut
MainsCook time: 0 min.
Servings: 4
Servings: 4
Ingredients for Eisbein with sauerkraut
| Pork broth | ||
| 1 | kg | Letsprængte pork shank, cut into 4 pieces |
| 1 | tbsp | Peppercorn |
| 1.5 | tbsp | All the comments |
| 200 | g | Bacon, diced |
| 250 | g | Split peas |
| 3 | Bay leaves | |
| 500 | g | Sauerkraut |
Instructions for Eisbein with sauerkraut
To prepare the Eisbein with sauerkraut recipe, please follow these instructions:
The shanks are boiled for a faint flare in plenty of water with peppercorns and bay leaves for approx. 3 hours.
Onions and bacon are cooked until the onions are soft. The cabbage is pressed free of being and added together with peppercorns and bowl and shaken lightly before adding the broth. Boiled approx. 1 hour.
The spices are cooked more 1½ hours and then blend to a consistency like linden mashed potatoes, with boiling water from the shank.
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