

Pork Hock, Sauerkraut, Potato Dumplings and Beer Gravy
Crispy Pork Hock, gut-friendly sauerkraut, and potato dumplings – a soul-satisfying, hearty feast!
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Fiber-rich German Split Pea Soup with frankfurters and dark bread – pure, energy-giving comfort food!

A classic German comfort food, this hearty split pea soup is slow-simmered with a smoky ham hock and root vegetables. It's thick, savory, and the perfect one-pot meal for a chilly day, best served with crusty bread.
Serving size: 1.5 cups
Rinse the split peas under cold water and pick over for any stones or debris. Soaking is optional but can reduce cooking time. If soaking, cover with water and let stand for 4-8 hours, then drain well.

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Serving size: 1 piece

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Fiber-rich German Split Pea Soup with frankfurters and dark bread – pure, energy-giving comfort food!
This german_american dish is perfect for dinner. With 1121.21 calories and 61.96g of protein per serving, it's a nutritious choice for your meal plan.
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, carrots, celery, and leek. Sauté for 8-10 minutes, stirring occasionally, until the vegetables have softened.
Add the minced garlic and cook for 1 more minute until fragrant.
Add the rinsed split peas, smoked ham hock, chicken broth, water, bay leaf, and dried marjoram to the pot. Stir to combine.
Increase heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 90 minutes. Stir every 20-30 minutes to prevent the peas from sticking to the bottom.
Carefully remove the ham hock from the soup and place it on a cutting board. While it cools, add the diced potatoes to the pot. Continue to simmer the soup, uncovered, for another 20-25 minutes, or until the potatoes are tender and the soup has thickened.
Once the ham hock is cool enough to handle, use two forks to pull the meat from the bone. Discard the bone, skin, and excess fat. Shred or chop the meat into bite-sized pieces.
Return the shredded ham to the pot. Stir in the apple cider vinegar (if using), salt, and black pepper. Taste and adjust seasoning as needed. Remove and discard the bay leaf before serving.
Ladle the hot soup into bowls. Garnish with fresh parsley and serve immediately with crusty rye bread or rolls.
Prepare Toppings
Cook the Hot Dogs (Choose a Method)
Warm the Buns
Assemble and Serve
Serving size: 1 slice
Activate the yeast. In a small bowl, combine the warm water and active dry yeast. Stir gently and let it stand for 5-10 minutes until the mixture is foamy and bubbly.
Mix the dough ingredients. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, cocoa powder, and salt. Add the foamy yeast mixture, molasses, and melted butter to the dry ingredients. Mix with a wooden spoon or stand mixer with a dough hook until a shaggy dough forms.
Knead the dough. Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes by hand, or 6-8 minutes with a stand mixer, until the dough is smooth and elastic. The dough will be slightly sticky.
Let the dough rise (First Rise). Lightly grease a large bowl with vegetable oil. Place the dough in the bowl, turning it once to coat the top. Cover the bowl with a clean cloth or plastic wrap and let it rise in a warm, draft-free place for 60-90 minutes, or until doubled in size.
Shape the loaf and let it proof (Second Rise). Gently punch down the risen dough to release the air. On a lightly floured surface, shape the dough into a 9-inch log. Place the log seam-side down in a greased 9x5 inch loaf pan. Cover loosely and let it rise for another 30-45 minutes, until the dough has risen about 1 inch above the rim of the pan.
Preheat the oven. While the loaf is proofing, preheat your oven to 375°F (190°C).
Bake the bread. Place the loaf pan in the preheated oven. Bake for 35-40 minutes. The top should be dark and firm, and the loaf should sound hollow when tapped on the bottom. For accuracy, an instant-read thermometer inserted into the center should read 190°F (88°C).
Cool the bread. Remove the bread from the oven and let it cool in the pan for 10 minutes. Carefully turn the loaf out onto a wire rack to cool completely before slicing. This prevents the inside from becoming gummy.