My German neighbor passed along this recipe, and now my husband is completely obsessed!

**My German Neighbor Passed Along This Recipe, and Now My Husband Is Completely Obsessed!**

It’s not every day that you get a recipe that turns your whole world upside down, but that’s exactly what happened when my sweet German neighbor passed along her beloved recipe. I had always admired her cooking, and one day, she casually handed me a handwritten note with ingredients and instructions. Little did I know, this simple gesture would lead to a culinary obsession in my house—particularly with my husband!

Now, every time I make this dish, my husband’s eyes light up, and he asks if we can have it “every day.” What’s the magic recipe, you ask? **Authentic German Sauerkraut and Pork Knuckle (Schweinshaxe)**—a hearty, savory meal that’s as satisfying as it is flavorful.

### Ingredients:
Here’s what you’ll need to create this delicious German dish that my husband can’t get enough of:

For the **Pork Knuckle (Schweinshaxe)**:
– 1 large pork knuckle (around 3-4 pounds)
– 2 tablespoons vegetable oil
– 2 teaspoons salt
– 1 teaspoon black pepper
– 1 teaspoon smoked paprika
– 2 garlic cloves, minced
– 1 large onion, quartered
– 2 cups vegetable or chicken broth
– 1 tablespoon caraway seeds (optional, for extra flavor)

For the **Sauerkraut**:
– 1 jar of sauerkraut (around 24 ounces)
– 1 medium apple, peeled and thinly sliced
– 1/2 cup white wine (you can also use apple cider for a milder taste)
– 1 tablespoon brown sugar
– 1/2 teaspoon ground allspice
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil

### Directions:

1. **Prepare the Pork Knuckle:**
Preheat your oven to 350°F (175°C). Pat the pork knuckle dry with paper towels and rub it with vegetable oil. Then, season the knuckle generously with salt, pepper, smoked paprika, and minced garlic. This seasoning blend will give the pork that delicious, savory flavor that makes this dish so addictive.

2. **Roast the Pork Knuckle:**
Heat a large oven-safe skillet or Dutch oven over medium-high heat. Once it’s hot, add the pork knuckle and sear it on all sides until golden brown. This should take about 10 minutes in total. Searing the pork first locks in the flavors and gives it that beautiful crispy crust.

3. **Add Broth and Roasting Vegetables:**
Once the pork is seared, add the quartered onion, caraway seeds (if using), and broth to the pan. Bring the broth to a simmer. Cover the pan with a lid and transfer it to the preheated oven. Roast the pork for about 2 hours, turning the pork knuckle halfway through. The meat should be fork-tender and easy to pull apart.

4. **Make the Sauerkraut:**
While the pork is roasting, it’s time to make the sauerkraut. In a large pot, heat the olive oil over medium heat. Add the sliced apple and sauté for about 5 minutes, until the apple softens and begins to caramelize slightly.

Add the sauerkraut, white wine (or apple cider), brown sugar, allspice, and black pepper to the pot. Stir everything together, cover, and simmer over low heat for about 30-40 minutes. The wine and sugar balance the tartness of the sauerkraut, giving it a rich, flavorful depth. Stir occasionally to ensure the flavors meld together.

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