Also a nice way to make use of the leftovers I learned about from my wife’s grandma:
Snuten un Poten (Low German for ‘snouts and paws’) is the name of a North German dish in which the parts of the pig were originally pickled in brine to preserve them. The cured meat is cooked for two to three hours with spices (bay leaf, juniper berries and peppercorns), removed from the bone and boiled for another 45 minutes with sauerkraut. Traditionally, the dish is served with mashed peas and spicy mustard.
Also a nice way to make use of the leftovers I learned about from my wife’s grandma:
Snuten un Poten (Low German for ‘snouts and paws’) is the name of a North German dish in which the parts of the pig were originally pickled in brine to preserve them. The cured meat is cooked for two to three hours with spices (bay leaf, juniper berries and peppercorns), removed from the bone and boiled for another 45 minutes with sauerkraut. Traditionally, the dish is served with mashed peas and spicy mustard.
Copied from Wikipedia, translated with DeepL.
Sounds delicious to me. I love most of the animal “waste products”. I still don’t like chicken liver or feet though.