Estonian Pig's Ears with Sauerkraut
Ingredients
- 400-600 g (0.9-1.3 lbs) pig's ears
- water
- salt
- 1 l (1 quart) sauerkraut
- 5-6 tablespoons fat
Instructions
Clean the pig's ears and soak in water for 24 hours. Remove to a saucepan, pour over boiling salted water and cook until soft. Meanwhile cook the sauerkraut in fat over low heat until soft (about 1 1/2 hours). Slice the ears and serve hot with sauerkraut.
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