Pickled Ham Hock with Sauerkraut

Ingredients

• 1 kg pickled ham hock
• 1 bay leaf
• 6 peppercorns
• 5 allspice berries
• 6 juniper berries
• a pinch of sugar
• 1 peeled onion
• 1 l hot water
• 800 g sauerkraut
• 2 large apples

Instructions

1. 1.

   Rinse the pickled ham hock under running cold water and pat dry. Place it with the bay leaf, peppercorns, allspice, juniper berries, sugar, and peeled onion in 1 l of hot water. Bring to a boil and simmer.

2. 2.

   Remove the cooked ham hock, strain the broth through a sieve, measure out 500 ml, then return both the hock and the measured broth to the pot.

3. 3.

   Toss sauerkraut loosely. Wash, halve, core, and finely chop apples. Add both ingredients to the hock, cover, and simmer for 135-150 minutes, seasoning with cayenne pepper.