Sauerkraut stacked with ham hock and bacon

Ingredients

• 1 small fresh ham hock
• 1 slice smoked lean bacon
• 1 can (≈750 g) wine sauerkraut
• 5 starchy potatoes
• Soup vegetables (one carrot, one celery stalk, one leek segment)
• 1 bouillon cube
• 2 Bay leaves
• Salt
• peppercorns

Instructions

1. 1.

   Place the ham hock in cold water and season with salt and peppercorns. Ensure it is fully submerged.

2. 2.

   Add the soup vegetables and the bouillon cube and simmer for about 1½ hours.

3. 3.

   Meanwhile, peel, boil, drain, and roughly mash the potatoes. Warm the wine sauerkraut with bay leaves in a little water.

4. 4.

   Add the mashed potatoes to the sauerkraut and stir in as much strained ham hock broth as needed until a thick mixture forms.

5. 5.

   Dice the bacon finely, sauté it in a small pan, then strain over the sauerkraut-potato mixture and combine well.

6. 6.

   Finally, loosen the ham hock from the bone and serve on a plate with the stacked sauerkraut and mustard.