Pork Shanks with Sauerkraut and Sausage

Name: Pork Shanks with Sauerkraut and Sausage
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6
Cuisine: Bulgarian Cuisine
Ingredients: pork shanks - 3 pcs. (about 1.5 kg); sauerkraut - 1 cabbage (medium - sized); sausage - 1 pc. (for drying); oil - 3 and 1/3 tbsp (50 ml); paprika - 1 tsp.; for marinating the shanks; olive oil - 3 - 4 tbsp.; black pepper - 1/2 tsp.; paprika - 1/2 tsp.; curry - 1/2 tsp.; cumin - 1/2 tsp.; salt - 1 tsp.

08.06.2021 | 18:22

Rositsa Petrova

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22615k

Translated by

Nadia Galinova

Image: Diana Kostova

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Preparation

20 min.

Cooking

180 min.

Тotal

200 min.

Servings

"If you bury some pork shanks in sauerkraut and cover them with homemade sausage - youve wasted them"

Ingredients

pork shanks - 3 pcs. (about 1.5 kg)
sauerkraut - 1 cabbage (medium - sized)
sausage - 1 pc. (for drying)
oil - 3 and 1/3 tbsp (50 ml)
paprika - 1 tsp.
for marinating the shanks
olive oil - 3 - 4 tbsp.
black pepper - 1/2 tsp.
paprika - 1/2 tsp.
curry - 1/2 tsp.
cumin - 1/2 tsp.
salt - 1 tsp.

measures

Pork Güveç

How to make

Mix all of the ingredients for marinating the shanks. Stir them, so they can mix well.

Make deep cuts in the meat and grease the shanks very well. Leave them in the refrigerator for a few hours. You can even leave them for one night.

Cut the sauerkraut. Mix it with the oil and paprika. Place it on the bottom of the clay pot. Arrange the marinated shanks and sausage (cut into 6 pieces) on top. Pour 1 cup of water.

Put the güveçto bake in a non preheated oven, which you need to turn on to 480°F (250 degrees) and leave it in for 1 hour. Then reduce the temperature to 360°F (180 degrees) and leave it in for another 2 hours.

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