Pork Knuckles with Beer Sauce with Sauerkraut and Dumplings

Sauerkraut: 1 kg sauerkraut

1 small onion

1 tbsp. clarified butter

0.25 liters of beef broth

dumplings: 250 g flour

400 ml milk

4 eggs

250 g bread rolls, diced Salt

parsley

Pork knuckles: Rinse the stilts, rub dry, season and shape in a roasting pan. Remove the skin from the root vegetables, cut into large cubes, add to the pork knuckles and a small amount of water. Roast in a convection oven at 140 °C for about 2 1/2 hours. Turn them from time to time to the other side and pour the beer over them a couple of times (always make sure that there is enough meat stock).

Then remove the stilts and keep them warm. Pour a little water over the roast stock and loosen with a brush, then strain through a hair sieve and bring to the boil. In the meantime, mix 1 tbsp. flour with water until smooth and thicken the sauce with it, perhaps seasoning it with a little garlic, salt, pepper, caraway powder and marjoram.

Sauerkraut: dice the onion and fry lightly in clarified butter, extinguish with the beef broth. Add the sauerkraut and cook until the liquid has evaporated (you can keep 1/3 of the cabbage and heat it up at the end of the cooking because of the vitamin C content).

Dough dumplings: put the flour in a suitable bowl and mix with the milk until smooth. Add eggs, salt and parsley. Fold in the diced bread and let it sit for a while. Form the dumplings and boil them in salted water for about 15 to 20 minutes (depending on the size).

Serve with bird

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