Stilton with Sauerkraut and Pea Puree

Stilts are a specialty of Berlin, where they are available ready-pickled, as they are in Lower Saxony and Westphalia. Otherwise, you have to order cured knuckle of pork from the butcher.

The day before, rinse the knuckle, put it in a big pot, add 2 onions, garlic cloves, 1-2 bay leaves, a little bit of new spice and 1 tbsp lard, cover with water and simmer on low heat for 3-4 hours (seasoning with salt will probably not be necessary if the knuckle is thoroughly cured).

Also the day before, put on the sauerkraut with 1 chopped onion, 1 bay leaf spice and a little bit of new spice, rub in the peeled earth apple and make about 1 1/2 hours, adding a dash of white wine in between. Finally season with salt and pepper and a pinch of sugar. Chill for one night (in the refrigerator, or outside in case of frost).

Soak the peas for one night in just under 1 ltr. of cold water.

A day later, reheat the stilt in the broth, or in the saucepan with the sauerkraut. Put the peas on (be careful, they easily overcook) and cook at low temperature with the lid closed for 1 to 1 and a quarter hours, until they fall apart ~ add water if necessary, they slightly stick. Now add 2 tbsp lard, “stir” with pepper, salt, nutmeg nut and a dash of cognac until a coarse quantity is formed. The pea mixture with a “Flotten Lotte

Related Recipes:

Veal Shanks on the Stove with Jerusalem ArtichokePreheat kitchen stove to 160 °C, fry dishes in it. For the stilts, mix flour, salt and pepper. Lightly score... Sauerkraut with SalmonA bean recipe for every taste: 1. cut the onions in half or whole, depending on their size. Finely dice the... Veal Shank Neanderkeule with Coriander and Savoy CabbagePasta dishes are always a good idea! Rinse stilts, dry and score skin all around a few times. Stir marinade... Veal Shanks with Beer Mustard SauceRemove the skin from the shallots and garlic. Cut the shallots into fine strips and the garlic into slices... Puff Pastry with Sauerkraut, Bacon and Mustard Gherkin SauceFor the puff pastry with sauerkraut, squeeze sauerkraut well and chop coarsely. Finely dice the carrot and... Pea Puree ClamartCover the peas with cold water and bring to the boil. Peel and halve the onion. Drain and drain the peas and... Pea Puree / FavaRinse the peas thoroughly in a sieve and place in a saucepan. Peel the onions and garlic clove, cut them into... Swabian Slaughter PlateA Swabian slaughter plate is prepared with sauerkraut, liver sausage, black pudding, belly meat and beef. To... Wild Duck Breast on Wine Sauerkraut with GrapesA delicious strawberry recipe! Rinse and dry the duck breasts, season with salt and season with pepper. In a... Bernese Cabbage Soup with Chicken Liver Skewers – J.SackmannFor the cabbage soup, sauté the shallots in a saucepan with lard and extinguish with white wine. Add the...