Pig’s Knuckles With Sauerkraut And Dumplings
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Dutch | Penndutch, Pork | 1 | Servings |
INGREDIENTS
| 1 | Egg, well beaten | |
| 1 | c | Flour |
| 1 1/2 | T | Butter, melted |
| 1/2 | c | Water |
| 1/2 | t | Salt |
| 1 | ds | Nutmeg |
| 5 | Pig's knuckles | |
| 2 1/2 | lb | Sauerkraut |
INSTRUCTIONS
Clean, scrape and wash thoroughly the pig's knuckles. Combine with the sauerkraut and cover with cold water. Cook slowly until the knuckles are tender. To the beaten egg, add the melted butter and water. Sift the flour, salt and nutmeg together and combine with egg mixture. Beat thoroughly. If necessary, add more flour to make batter stiff enough to drop from spoon. 20 minutes before serving drop the batter by spoonfuls into the hot sauerkraut. Cover pot tightly and serve as soon as dumplings are cooked. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 930
Calories From Fat: 216
Total Fat: 24.5g
Cholesterol: 231.8mg
Sodium: 4734.9mg
Potassium: 2138.1mg
Carbohydrates: 145.2g
Fiber: 31.8g
Sugar: 20.8g
Protein: 29.6g