Bavarian Pork Knuckle with Bread Dumplings and Caraway Cabbage

Preparation (about 60 min):

Fry stilts in hot olive oil on all sides. Clean leek, remove peel from onions, celery, carrots, cut everything together into coarse cubes, add to stilt form, fry briefly, add juniper, peppercorns, bay leaf, pour in clear soup and malt beer and roast in heated stove at 180 °C for 60 min.

Heat sauerkraut in a saucepan, grate apple to it, pour apple juice, add bay leaf spice and juniper berry, stew until soft.

At the end add caraway seeds.

Mix the bread cubes with the fried eggs, chives, onion cubes, parsley and heated milk, season with salt, pepper and nutmeg.

Form dumplings from the quantity, pull in light, bubbling salted water until they float on top. Arrange the sauerkraut on flat plates, place the stilt on top, drain the sauce and pour it all around, arrange the dumplings next to it.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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