German Style Pork Knuckles and Sauerkraut

German Style Pork Knuckles and Sauerkraut


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A recipe from across the seas now easily made in your own home. If you are looking for a new pork dish to try, this recipe will offer you just that.

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Time needed

10 min preparation + 8 hour cooking

Serving Size / Yield

2-4 servings


  • 2 pork knuckles or 4 ham hocks
  • 3 C. Sauerkraut
  • 4 C. beef stock
  • 1 C. amber or dark beer, brand of personal choice
  • 1 medium onion, diced
  • 2 tsp. juniper seed
  • 3 bay leaves
  • 3 Tbs. Worcestershire sauce
  • Salt
  • Black pepper

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Rinse the sauerkraut under water in a strainer to wash juice off. Chop up the onion into small chunks. Place the pork knuckles or ham hocks into the crock pot. In a medium bowl, mix together sauerkraut, beef stock, beer, onions, juniper seed, bay leaves, Worcestershire sauce, and salt and pepper to taste together. Pour mixture over the pork. Cover and simmer for 8 hours. Remove lid and scoop out pork with the sauerkraut and serve.

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