Szekely Pig 's Feet in Sauerkraut Recipe
Summary
Difficulty LevelMediumHealth IndexAverage
Ingredients
| 4 pig's feet, cleaned, rinsed and sprinkled with salt | ||
| Lard | 4 Tablespoon | |
| Onions | 1 Cup (16 tbs), finley chopped | |
| Garlic | 2 Clove (5gm), chopped | |
| Caraway seeds | ||
| Paprika | 1/2 Teaspoon | |
| Water | 2 Cup (16 tbs) | |
| Sauerkraut | 2 Pound, drained, rinsed | |
| Flour | 2 Teaspoon | |
| Sour cream | 2 1/2 Cup (16 tbs) | |
| 1/4 cup finely cut fresh dill | ||
Directions
Heat the lard in a heavy casserole and put in the pig's feet.
Roast the pig's feet in a preheated 350° F. [180° C] oven turning them over halfway through the cooking time for about 20 minutes, or until they are lightly browned.
Remove the pig's feet from the casserole.
In the remaining fat, fry the onions over medium heat; add the garlic, a pinch of caraway seeds and the paprika, pour in the water and stew for five minutes.
Return the pig's feet to the casserole and cover the casserole.
Simmer the mixture for about 40 minutes, then add the sauerkraut and continue cooking for about three hours.
When the meat is tender, mix the flour with the sour cream and stir the mixture into the stew; add the dill, cover and simmer for another 10 minutes.
Roast the pig's feet in a preheated 350° F. [180° C] oven turning them over halfway through the cooking time for about 20 minutes, or until they are lightly browned.
Remove the pig's feet from the casserole.
In the remaining fat, fry the onions over medium heat; add the garlic, a pinch of caraway seeds and the paprika, pour in the water and stew for five minutes.
Return the pig's feet to the casserole and cover the casserole.
Simmer the mixture for about 40 minutes, then add the sauerkraut and continue cooking for about three hours.
When the meat is tender, mix the flour with the sour cream and stir the mixture into the stew; add the dill, cover and simmer for another 10 minutes.
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