Pork and sauerkraut knee Jelly+ Fotos

Pork and sauerkraut knee Jelly
(Einsbein)

Ingredients:

2-4 large pork knees cut in half.
3 liters of cold water.

Other ingredients.

2 medium potato for each person
2 tablespoons (soup) full of sauerkraut and pickled) see below how to prepare homemade
Pork sausage one bud per person
White sausages one bud per person
Mustard to taste 2 tablespoons (soup) in each dish or to taste

Way of preparing:

Wash the meat (pork knuckle), take all the bone pieces
I was in the flesh. Without taking the other big bone.

Place the unseasoned pork knuckle in the pressure cooker, let cook for 30 'minutes.
Do not open the cooker while it is hot, only after it came out like gangbusters, that is, allow it to cool the knee of pork into the pan.

If not cooked again take the heat for 10 'minutes.
Do the same as above procedure.
Drain all the cooking liquid into a bowl, take the refrigerator until the next day, (to make the jelly) Book

Serve mode:

For each person: Place the dish means of seasoned pork knuckle with salt, mustard on top, and round potatoes, one (1) sausage bud,
Two (2) tablespoons (soup) of sauerkraut or to taste one (1) white sausage bud.
Do not put everything on the plate heap, it is an ingredient next to each other.
If you prefer you can cut knee thick slices for cooking.

So domesticated to prepare the sauerkraut:

Rinse several sheets of white cabbage, remove some of the stalk, put them on the device itself to make sauerkraut, one superimposed on the other have with coarse salt. Raise the plunger (spiral type) of the pot all the way up at the most, let him do it alone the rest of the procedure, that is until you reach the end, it takes a few days or even weeks, depending on the local temperature.
When we got to the end, it is ready. Remove wring well.
Some people like to spice, sauté with a little oil and onions.
The right is to use the way that sauerkraut was canned.
The can is very strong, try and if you need spend a little water, drain and serve.



Note:
Place the coarse salt you will use within a dishcloth, and blend with the kitchen hammer to get thinner.

Mode Prepare the jelly:

Jam

With the reserved liquid from the bowl that was in the refrigerator (12 hours), as gelatinous, remove all the fat that was on top, with the aid of a spoon (soup), and the rest with paper towels.
Cut the gelatin into pieces, lead to fire with sugar or sweetener to taste, with 2 pieces of cinnamon stick and 20 cloves of India.
If you can caramelar sugar before making jelly.


Place 1 OU2 glasses of water boil until reduced by half.
If you want the most consistent jelly, put a sachet (one tablespoon) of colorless unflavored gelatin.
Moisten the gelatin with 5 tablespoons (soup) of cold water, then bring to the microwave for 30 seconds to dissolve, or in a double boiler.
Add the dissolved gelatin and hot mixture in the pan (jelly) with warm temperature, not too hot it burns the gelatine and not enter the net. The temperature should never be cold warm.
When put the gelatin dissolved when the temperature \ to be hot not boiling.
If you cold gelatin it separates, it is not incorporated in the liquid.

Note:

The animal gelatine is good to take facial wrinkles, strengthens the hair and nails, etc.