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35 Minute Pork Knuckle with Sauerkraut

A heartwarming German classic featuring crispy pork knuckle paired with tangy sauerkraut, ready in just 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: German
Calories: 420
Ingredients Method Notes

Ingredients
  

For the potatoes and sauerkraut
  • 500 g potatoes, peeled and cubed Use Yukon Gold for creaminess
  • 300 g sauerkraut, drained Look for high-quality brands like Eden Foods
  • 1 onion, diced A sweet onion works wonders
  • 2 tbsp butter Room temperature, I recommend Kerrygold for its richness
  • 1 tsp caraway seeds Adds depth; feel free to use fennel seeds for a different twist
  • Salt and pepper to taste

Method
 

Preparation
  1. In a large pot, bring salted water to a boil. Add the cubed potatoes and boil for about 15 minutes or until tender but still maintain their shape. Drain and set aside.
  2. In a large, heavy-bottomed pan, heat the butter over medium heat. Add the diced onion and sauté until translucent—about 4-5 minutes.
  3. Add the drained sauerkraut and caraway seeds to the pan, cooking for another 5 minutes.
  4. Gently mix in the boiled potatoes, seasoning everything with salt and pepper to taste. Cook for an additional 5 minutes.
  5. Serve hot, optionally adding crispy bacon or sliced smoked sausage before serving.

Notes

Make sure your butter is at room temperature for easy mixing. Rinse the sauerkraut beforehand if you prefer a milder taste.