Soak the shelled yellow peas the day before, covered with water.
Put the stilt in boiling water. (If the stilton is not salted, add salt to the cooking water.) Quarter peeled onions, add to the stilton form with the spices. Cook quietly for about 100 min. on 1 or automatic cooking zone 4 to 5 (in the Kelomat, the cooking time is shortened to 35 min).
Pick sauerkraut apart a little bit with 2 forks. Heat the lard in a saucepan, add the sauerkraut. Spike the peeled onion with the cloves, add together with the bay leaf spice, juniper berries and sugar, cook on 1 or automatic heat 4 to 5. If necessary, add a small amount of knuckle of pork broth. After 40 to 45 min the sauerkraut is cooked. Remove the onion repeatedly.
Boil the peas with the soaking water on 3 or automatic cooking zone 9 or 12, swell slowly on 1/2 or automatic cooking zone 2 to 3 for about 80 min, stirring occasionally and adding a little knuckle of pork stock each time if necessary.
Arrange the sauerkraut on a large platter, place the knuckle of pork on top. Offer pea puree, perhaps sprinkled with roasted onion rings, separately.
Accompanying dish: Boiled potatoes or mashed potatoes.
Use pea soup.
120 min.
of Hamburgische Electricitätswerke Ag
Tip: Always use aromatic spices to refine your dishes!
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