The centerpiece on the plate is the golden-brown crispy Eisbein, clearly visible with its caramelized skin and meaty robustness. On one side, there lies a nest of deeply-colored, tangy sauerkraut. On the other side, mounds of creamy potato mash with specks of fresh herbs - altogether, this plate tells a tale of hearty German festivities.

Crispy Eisbein with Sauerkraut and Creamy Potato Mash

Name: Crispy Eisbein with Sauerkraut and Creamy Potato Mash
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 4 servings
Cuisine: German
Ingredients: 2 Pork knuckles whole; 1 tablespoon Salt; 1/2 tablespoon Black pepper, ground; 2 Bay leaves; 1 Carrot chopped; 1 Onion chopped; 2 Garlic cloves smashed; 1 liter Beer any German lager; 2 cups Sauerkraut; 4 Potatoes mashed; 1 cup Heavy cream; 2 tablespoons Unsalted butter; 1 tablespoon Fresh parsley chopped; Vegetable oil for frying

A succulent pork knuckle, tangy sauerkraut, comforting potato mash.

Category Main Course

Prep 30 minutes

Cook 150 minutes

Style German

Technique Boiling

Diet Friendly Gluten-Free

Daily recipe · October 02, 2023

A little about this dish

To cap off Oktoberfest, we're preparing a vibrant and visually stunning Eisbein, or German Pork Knuckle. This juicy, tender dish, served with a rich sauerkraut and creamy potato mash, truly embodies the spirit of German cuisine. The star of the dish is the pork knuckle, with its crisp, caramelized skin and tender, flavorful meat. The sauerkraut brings a tangy depth to the dish, while the potato mash provides a comforting, creamy base.

Ingredients (for 4)

Pork knuckles — 2 — whole
Salt — 1 tablespoon
Black pepper, ground — 1/2 tablespoon
Bay leaves — 2
Carrot — 1 — chopped
Onion — 1 — chopped
Garlic cloves — 2 — smashed
Beer — 1 liter — any German lager
Sauerkraut — 2 cups
Potatoes — 4 — mashed
Heavy cream — 1 cup
Unsalted butter — 2 tablespoons
Fresh parsley — 1 tablespoon — chopped
Vegetable oil — — for frying

Preparation

Step 1 — 🐖🧂🌶️

Season the pork knuckles with salt and pepper.
Step 2 — 🍺🌿🥕🧅🧄

In a large pot, bring beer, bay leaves, carrot, onion, and garlic to a boil.
Step 3 — 🐖⏲️🍲

Add the pork knuckles, cover, and simmer for about 2 hours, or until tender.
Step 4 — 🔥🌡️🍖

Preheat the oven to 220°C (425°F). Remove the pork knuckles from the pot and pat dry.
Step 5 — 🔥🍳🍖

Heat oil in a large oven-safe pan and sear the pork knuckles until the skin is crispy.
Step 6 — 🔥🦾🐷

Transfer the pan to the oven and roast for about 30 minutes.
Step 7 — 🐖🕒🥬

While the pork is roasting, prepare the sauerkraut according to package instructions.
Step 8 — 🥔🧈🌿

For the potato mash, boil potatoes until tender. Drain and mash them, then mix in heavy cream, butter, and parsley.
Step 9 — 🐖🥬🥔

To serve, plate each pork knuckle with a side of sauerkraut and potato mash.

A final fox tip

This dish pairs well with a full-bodied German beer, saying cheers to a splendid Oktoberfest. Since the cooking method mainly involves boiling and roasting, kids can certainly help with the safer tasks like mashing potatoes and mixing.