Traditional winter delicacy is in front of you. Boiled leg of pork that melts in your mouth, sautéd sauerkraut with grated apples and an interesting side dish of potato dumplings. Next to mulled wine, this is a true winter comfort food.
1 smoked leg of pork (1.5 kg/2.20 lb)
1 small onion
100 g (3.53 oz) smoked bacon
50 g (1.76 oz) lard
1 teaspoon sugar
several grains of black pepper
3 bay leaves
100 ml (3.38 fl oz) white wine
500 g (17.64 oz) potato
250 g (8.82 oz) soft flour
Flush the smoked leg of pork and prepare for boiling in a pot. After the water boils, cook for about 15 minutes and then change water. Cook on slow fire for about 2 hours. Set aside to cool in the water in which it was cooking.
Wash the potatoes, place them in cold water in a wide pot. Boil for about 30 minutes, i.e. until the potatoes are cooked. Briefly cool and peel. Crush and place on floured surface. Make a dent and place 2 eggs in the dent. Add part of the flour and prepare a dough. Keep adding the flour until the dough stops sticking and retains its soft structure.
Divide the dough to two parts and from each make a roll about 2 cm/0.8 in thick. Cut to pieces about 3 cm/1.8 in, and then form them into dumplings. Insert them into boiling salted water for about 10 minutes.
Cube the onion and bacon. In a wide and deep dish sauté the onion and bacon on heated lard. When the onion turns glossy, add bay leaf, pepper grains, sugar and grated apples. Sauté briefly and pour with wine.
When the wine evaporates, add cut sauerkraut and continue to sauté, occasionally adding water until the sauerkraut becomes tender.
Cut the pork into smaller pieces and serve warm with sautéd sauerkraut and boiled dumplings.