Ingredients

  • 2 pig’s feet with the knuckles, or 1 pork shank
  • 3 tablespoons lard
  • 2 medium-sized onions, chopped
  • Pinch of caraway seeds
  • 1 garlic clove, crushed
  • 1 tablespoon paprika
  • 2 pounds sauerkraut
  • 1 tablespoon flour
  • cups sour cream
  • 1 tablespoon chopped fresh dill
  • Salt

Method

  1. Have butcher split the pig’s feet. Preheat oven to 450°F. Wash and dry pork. Put it in a large baking pan. Melt the lard and pour it over meat. Put pork in the oven for 20 minutes, till golden brown outside although still raw inside.
  2. Remove meat from baking pan and place pan on top of stove over very low heat. Fry onions in the fat remaining in the baking pan.
  3. Add caraway seeds, garlic and 1 cup water. Mix in paprika. Put back the meat, cover, and return to the oven. Reduce heat to 300°F. and bake for 40 minutes. If necessary add some more water; at any rate baste it several times.
  4. Meantime cook sauerkraut with a little water till it is done.
  5. Mix flour with sour cream and chopped dill and stir it into cooked sauerkraut. Cook over low heat for an additional 5 to 10 minutes.
  6. Remove cooked meat from oven. Cut meat into serving pieces and season with salt to taste.
  7. Arrange sauerkraut on the bottom of an attractive oval fireproof serving casserole. Place meat on top of sauerkraut. Cover the casserole and put in the oven for 5 minutes more before serving.

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