Schweinehaxe

Ingredients for Schweinehaxe

Instructions for Schweinehaxe

To prepare the Schweinehaxe recipe, please follow these instructions:

Cook the pork chops for 1½ hours with laurel leaves (save the water), let them cool off after screwing the oven up to 200 degrees when the pork chinks have cooled a bit, cut them out into smaller pieces with the fat edge (without the leg) when the oven Ready they are put in for 2 hours until the sword is crisp.
Bring some potable water from the sauerkraut to the sauerkraut and add 3 tablespoons flour in + juniper aftertaste. Celerin i. Cook the Miller's yellow peas in the pulp from the pork chops, add 50 grams of butter and whip it all together into an airy mash. The potatoes are cut into smaller pieces without peel and cooked to mash with butter, salt and nutmeg.
Serve the dish with strong mustard and horseradish salad.


tips:
This is the Berlin way of making justice. The usual German way is without horseradish salad and carnations in Sauerkrauten. Serve a nice cold German beer to, I always serve Franziskaner Weissbier or Dunkles, Duckstein is and so good.