Eisbein auf Ananaskraut
Eisbein auf Ananaskraut
We cure a giant ham hock in special salty brine and simmer it in Sauerkraut until tender. Served with split pea puree and mashed potatoes. It’s big enough for two, or enjoy the left-overs for a special sandwich. Rivaner or Bitburger compliment this dish very well.