The Cat's Studio

Weimarer Zwiebel-Schweinehaxe

Servings: 6

• 2 large pork knuckles
• 750 g onion
• 200 g sauerkraut
• 375 ml stock
• 750 ml beer
• 250 ml sour cream
• 2 tbs flour
• 2 tbs tomato puree
• paprika, sweet
• caraway seeds, ground
• rosemary, fresh, chopped
• salt
• pepper

Clean the pork knuckles and dry well. Rub with half of the mix of paprika, caraway seeds, rosemary, salt and pepper. Let stand for 30 minutes.
Put knuckles in a roasting dish and add 3 cups of boiling water. Roast on medium heat for about an hour or a little more. Add the peeled onions. Half or quarter big onions. Sprinkle onions with the rest of the herb mix. Add stock, tomato paste and the short cut sauerkraut. Roast for another hour.
Turn and baste frequently.
When the knuckles turn golden brown start basting with beer to glaze. When cooked remove the knuckles and keep warm.
Mix sour cream with flour and bind juices. Bring to the boil, cover and let simmer for 15-20 minutes.
Serve with dumplings and sauerkraut.

Web Page: http://www.kirchenweb.at/kochrezepte/ddr.htm

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