Eisbein Mutter Helm – Recipe from My Local, Your Local

Pork knuckle nut helmet

Step 1: preparing the knuckle

Dissolve the curing salt in cold water and cure the pork knuckles for 4 days at approx. 6 degrees (refrigerator) in a 6 percent brine, whereby the brine should cover the meat. Alternatively: Order pork knuckles cured from the butcher.

Step 2: cook ingredients

Pour 1 liter of water into a larger saucepan and add the remaining ingredients and spices. Then bring everything to a boil. Then put the cured pork knuckles in the boiling water and fill up with fresh water if necessary, if they are not yet covered. Bring everything back to the boil.

Step 3: remove foam

The resulting protein foam must be skimmed off with a skimmer or spoon. Then simmer on a low level for about 2 to 2.5 hours. Tip: The right cooking point has been reached when the meat is easily detached from the bone.

Step 4: cook peas

Heat the stock or stock in a saucepan, add the split peas and lard. Then bring to the boil, stir carefully and simmer covered on a low level for an hour. Stir once after 30 minutes.

Step 5: puree the peas

After an hour, puree everything with a hand blender and let it rest for 15 minutes.

Step 6: cook sauerkraut

Put raw sauerkraut in a saucepan. Bring the water with the remaining spices and ingredients to a boil in an extra pot and simmer for about 15 minutes. Pass the resulting brew through a sieve, add to the saucepan with the sauerkraut and simmer for about 30 minutes.

Step 7: cut the bacon

Cut the bacon into as small cubes as possible and leave in a pan until golden. Then add the cut onions and sweat until they are light brown. When serving, arrange on top of the pea puree.

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