Pork Shanks with Sauerkraut and Sausage

Nadia KornazovaNadia Kornazova
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Pork Shanks with Sauerkraut and Sausage
Image: Rositsa Petrova
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08/06/2021
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Preparation20 min.
Cook180 min.
Тotal200 min.
Servings6
"If you bury some pork shanks in sauerkraut and cover them with homemade sausage - youve wasted them"

Ingredients

  • pork shanks - 3 pcs. (about 1.5 kg)
  • sauerkraut - 1 cabbage (medium - sized)
  • sausage - 1 pc. (for drying)
  • oil - 3 and 1/3 tbsp (50 ml)
  • paprika - 1 tsp.
  • for marinating the shanks
  • olive oil - 3 - 4 tbsp.
  • black pepper - 1/2 tsp.
  • paprika - 1/2 tsp.
  • curry - 1/2 tsp.
  • cumin - 1/2 tsp.
  • salt - 1 tsp.
measures

How to cook

Mix all of the ingredients for marinating the shanks. Stir them, so they can mix well.

Make deep cuts in the meat and grease the shanks very well. Leave them in the refrigerator for a few hours. You can even leave them for one night.

Cut the sauerkraut. Mix it with the oil and paprika. Place it on the bottom of the clay pot. Arrange the marinated shanks and sausage (cut into 6 pieces) on top. Pour 1 cup of water.

Put the güveçto bake in a non preheated oven, which you need to turn on to 482°F (250 degrees) and leave it in for 1 hour. Then reduce the temperature to 356°F (180 degrees) and leave it in for another 2 hours.

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