Knuckle of pork stuffed with sauerkraut and smoked plum
Knuckle tanned and sprinkle with salt and pepper then fill with sauerkraut and smoked plum, tie with string.
Fry in hot oil until golden colour, add vegetables cut into quarters and after a while watering beer, pour water, add the bay leaf and allspice and cook for about 2.5 hours. On the basis of a decoction of knuckle prepare the sauce. Serve with freshly grated horseradish and mustard.
4 front knuckle of pork
400 g sauerkraut
100 g smoked plums
200 ml of wheat beer
6 pcs allspice
3 pcs bay leaf