My German neighbor passed along this recipe, and now my husband is completely obsessed!

For the Sauerkraut:

• 1 jar of sauerkraut (around 24 ounces)
• 1 medium apple, peeled and thinly sliced
• 1/2 cup white wine (you can also use apple cider for a milder taste)
• 1 tablespoon brown sugar
• 1/2 teaspoon ground allspice
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Directions:

1. Prepare the Pork Knuckle: Preheat your oven to 350°F (175°C). Pat the pork knuckle dry with paper towels and rub it with vegetable oil. Then, season the knuckle generously with salt, pepper, smoked paprika, and minced garlic. This seasoning blend will give the pork that delicious, savory flavor that makes this dish so addictive.
2. Roast the Pork Knuckle: Heat a large oven-safe skillet or Dutch oven over medium-high heat. Once it’s hot, add the pork knuckle and sear it on all sides until golden brown. This should take about 10 minutes in total. Searing the pork first locks in the flavors and gives it that beautiful crispy crust.
3. Add Broth and Roasting Vegetables: Once the pork is seared, add the quartered onion, caraway seeds (if using), and broth to the pan. Bring the broth to a simmer. Cover the pan with a lid and transfer it to the preheated oven. Roast the pork for about 2 hours, turning the pork knuckle halfway through. The meat should be fork-tender and easy to pull apart.
4. Make the Sauerkraut: While the pork is roasting, it’s time to make the sauerkraut. In a large pot, heat the olive oil over medium heat. Add the sliced apple and sauté for about 5 minutes, until the apple softens and begins to caramelize slightly. Add the sauerkraut, white wine (or apple cider), brown sugar, allspice, and black pepper to the pot. Stir everything together, cover, and simmer over low heat for about 30-40 minutes. The wine and sugar balance the tartness of the sauerkraut, giving it a rich, flavorful depth. Stir occasionally to ensure the flavors meld together.
5. Finishing Touches: When the pork knuckle is done roasting and the sauerkraut is cooked, it’s time to serve! Place the pork knuckle on a cutting board and slice it into pieces. Serve with a generous helping of sauerkraut on the side.

Why This Recipe Is a Family Favorite:

• Rich, Comforting Flavors: The combination of the tender, flavorful pork knuckle with the tangy, slightly sweet sauerkraut creates a hearty, soul-warming meal that’s perfect for any occasion. The apple adds a touch of sweetness to the sauerkraut, which balances the saltiness of the pork.
• Hearty and Satisfying: This dish is filling and satisfying, making it the perfect comfort food, especially during the colder months. My husband can’t get enough of the tender pork and the flavorful sauerkraut, and honestly, neither can I!
• Authentic German Cooking: This recipe is authentic and has all the rich flavors of traditional German cuisine. My German neighbor was kind enough to share this family recipe with me, and I feel like I’m getting a little taste of her homeland every time I make it.
• Perfect for Special Occasions: Whether it’s a Sunday dinner, a holiday meal, or just a special treat for your loved ones, this dish is guaranteed to impress. The tender pork and the comforting sauerkraut pair perfectly with a cold beer, making it ideal for a German-inspired feast.

Why My Husband Is Obsessed:

It’s hard to put into words just how much my husband has fallen in love with this dish. He’s always been a fan of hearty, savory meals, and when I first made this recipe, it instantly became his new favorite. The crispy, golden skin on the pork knuckle, the juicy and tender meat, and the tangy sauerkraut all combine to create a perfect balance of flavors. Every time I make it, he asks if we can have it again tomorrow, and honestly, I’m not sure if he’ll ever get tired of it.

Since I started making this recipe, it’s become a go-to for family dinners, and I’ve even made it for guests. It’s always a hit! Everyone is always amazed by how flavorful and authentic it tastes.

Tips for Success:

• Cook the Pork Slowly: The slow roasting ensures that the pork knuckle is perfectly tender and full of flavor. Don’t rush this step—it makes a huge difference in the texture.
• Flavor Variations: Feel free to experiment with the sauerkraut by adding different spices like juniper berries or a splash of apple cider vinegar for extra tang. You can also swap the wine for a darker beer to add more depth of flavor.
• Serve with Bread or Potatoes: Traditionally, this dish is served with either crusty bread or boiled potatoes to soak up all the delicious juices. Both are excellent options!

Final Thoughts:

This Authentic German Sauerkraut and Pork Knuckle recipe has truly become a staple in our household, and my husband’s obsession with it proves just how good it really is. Thanks to my thoughtful German neighbor, we now have a dish that’s full of flavor, tradition, and comfort. If you’re looking for something hearty and satisfying to feed your family, this recipe will definitely become a favorite in your home, just like it has in ours!