Pork Shank with Sauerkraut - Andre Tokev

Brush the shank with the mustard, crushed pepper and salt and roast in the oven at 220 degrees for 20 minutes, then 120 degrees for 6 hours. Boil the sauerkraut for 20 minutes with cumin, salt, pepper and sugar to taste.

For the spätzle, whisk the eggs, flour, salt and nutmeg into a homogeneous mixture and pour in 30 ml of sparkling water. Stir so that the sparkling water makes the dough fluffier. Put 5 l of water to boil and drop the mixture at random through a coarse sieve into the boiling water. Once the spätzle floats to the surface, fry it in butter.

The apples are quartered and fried in butter.