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Favorite recipes for pig's feet?

c
cimui Feb 15, 2009 08:25 PM

To continue a trend that began with relatively innocuous liver, but quickly degenerated to include kidneys, gizzards, pig ears, marrow bone, and other horrors / delights, I am once again eyeing my dog's dinner and wondering if it's any good.

(Human) Chowhounds, do you eat and enjoy pig's feet?

I know of it as a soul food staple and I've come across a number of French and Italian preparations. What are you tried and true favorites?

  1. stilton Feb 15, 2009 09:03 PM

    My dad prepares it two ways:

    Simmered with Chinese black vinegar and thick slices of ginger.

    Simmered with water and red fermented bean curd, not the pale cubed kind flecked with chili. Also throw in sliced ginger and/or shiitake mushrooms.

    There's no recipe except to simmer the feet until they're fall-apart tender. I think he blanches them first (i.e. cover feet with water, bring to a boil, pour that off and cover with fresh water). The fat will render out while cooking and you can skim this off. I prefer the bean curd kind. It's one of my favorite foods.

    3 Replies
    1. re: stilton
      c
      cimui Feb 15, 2009 09:37 PM

      Stilton, thanks! Both preparations sound delicious. A few questions, if you have a moment to answer:

      For the first prep, do you water down the vinegar while cooking, or do you boil in water until mostly done and then simmer in vinegar -- or neither? (I'm just thinking that the vinegar would boil off quickly, and would have to be replenished frequently if you boil the pigs feet in it until tender.)

      For the second prep, does the bean curd go in from the outset, or only after the feet have cooked for a while?

      1. re: cimui
        stilton Feb 16, 2009 05:16 PM

        I asked my dad for more details. Getting the steps was tricky since he cooks things on autopilot!

        In both preps, the pig feet should be chopped up into 3-4" pieces. Have the butcher do this since it's really hard to cut through the bones.

        For the vinegar one, blanch and rinse the pig feet, add peeled ginger slices (he uses half the volume of ginger to feet, but you can use however much you like), and then 1 bottle of black rice vinegar, and 1 bottle of sweet black rice vinegar. I didn't know there were two kinds of black vinegar. Anyway, he says there's no added water, just enough vinegar to cover, so you don't necessarily use up entire bottles. He tends to make a large batch at a time since it's time-consuming to cook and the stuff freezes well. If you keep the pot covered and keep it at a simmer (not boiling), there wouldn't be much in the way of evaporation. It's strongly-flavored as you can imagine, which is why I like the bean curd one better. :)

        For the bean curd preparation, blanch and rinse the pig feet. Cover with fresh water and bring to a boil, then lower to a simmer. Add optional ginger or shiitake if you like. Stir in enough bean curd to taste... it's quite salty. Simmer until feet are tender.

        All of this can be done in a slowcooker too, aside from the blanching step.

        1. re: stilton
          c
          cimui Feb 16, 2009 07:46 PM

          *high five*

          thanks! these are both definitely right up my alley and i can't wait to try these preps.

    2. ipsedixit Feb 15, 2009 09:21 PM

      Stir-fry with ginger, scallions, star anise, soy sauce, and plenty of rice wine.

      3 Replies
      1. re: ipsedixit
        c
        cimui Feb 15, 2009 09:38 PM

        interesting, thank you, ipsedixit. do you slice the pig's feet or do they go in whole? no sugar added?

        1. re: cimui
          ipsedixit Feb 15, 2009 09:48 PM

          You can halve or quarter the pig's feet (use front feet, they are better).

          No sugar.

          1. re: ipsedixit
            c
            cimui Feb 16, 2009 07:48 PM

            nice -- just had to ask because a lot of the ingredients sound similar to what you'd use for a "red-cooked" dish. (but in that case you wouldn't really be stirfrying, i guess.) thank you, as always!

      2. c
        cerealpancakes Feb 15, 2009 11:53 PM

        My mom likes to cook it in any way that befits stew meat with tendons. Sometimes she does a kind of cabbage soup with peppercorns and other types of good stewing veggies, and it creates a light broth with the hearty pig's feet. Other times she cooks it with soy sauce, black vinegar, star anise, peppercorns, and a few other seasonings. All cooking times range about an hour or more. Those are considered the "hot preparations."

        I also like to eat the cold preparations, where it's the soy sauce + etc stewing, except you only cook it for 30 minutes then let it sit in the liquid. Refrigerate the foot in plastic wrap, take it out when it's cooled down, let it sit to room temperature, then chomp on the yummy mixture of gelatin, tendons, and meat.

        7 Replies
        1. re: cerealpancakes
          m
          MazDee Feb 16, 2009 12:38 AM

          I don't understand pigsfeet and would like more info. Is there enough meat on them to justify the preparation? I used to make pozole when I lived in the states and used pigsfeet to get the gelatin and richness I needed, because where I lived, they didn't sell pigs heads! They were a great addition, but the amount of meat I got off those things was practically nothing! They were all bone and cartilege. What is it I don't understand?

          1. re: MazDee
            paulj Feb 16, 2009 05:42 PM

            It's the skin, tendons and ligaments - which have wonderfully gelatinous chewiness. Obviously there are people who don't like this textures; others love it.

            I don't think there is much cartilage in feet. For that you have to go to the other end, the ears. Properly cooked they are gelatinous skin over crunchy cartilage.

            1. re: MazDee
              porker Feb 17, 2009 10:47 AM

              MazDee, it ain't so much in the feet per say, but a bit higher up, what is many times caled pork hocks (kinda like their ankles). This is where the meat (and good tendon)is.

              cimui, I like doing a quebec terroir dish, a meatball stew with pigs feet. Lemme know and I'll post my version.

              1. re: porker
                c
                cimui Feb 17, 2009 12:09 PM

                porker, are you a cannibal?! ;)

                i would absolutely love to have your quebecois meatball stew recipe, if it's not too much trouble to post!

                1. re: cimui
                  porker Feb 18, 2009 07:09 AM

                  What we called 'shreego'
                  4-6 pork hocks with or w/out feet, cut in half
                  3 lg onions sliced
                  seasonings (2tsp salt/2tsp pepper/3tsp cinnamon/1tsp ground clove/2pinch nutmeg)
                  butter
                  stock (pork or chicken or even water in a pinch)
                  1C flour

                  Season hocks with seasonings, wrap, and fridge overnight.
                  Next day, melt butter and caramalize onion, remove from pot.
                  Add more butter (this ain't the low cal version) and slowly brown hocks.
                  Add enough stock to cover hocks well.
                  Add caramalized onions, bring to boil, reduce and simmer ('bout 2 hours)

                  Meatballs
                  2lb ground pork
                  1 onion, chopped very fine
                  2 eggs beaten
                  1C bread crumbs
                  Seasoning (half tsp each salt/pepper/cinnamon/ground clove/nutmeg)

                  Mix all ingredients and form into balls. Place on oiled baking sheet, bake at 350 for about 20 minutes, set aside.

                  After about 2 hours, the hocks should be intact, but falling off the bone tender. Take 'em outta the pot.
                  Brown 1 cup dry flour (a kind of dry roux) - either in a cast iron pan on medium, stirring until brown (mother's method), or on a baking sheet in the oven at 425, stirring every 5 minuites until brown (wife's method). You don't want to burn the flour (thus constant stirring) but just brown it. (this can be done ahead)
                  If it does burn, throw it out and start again, else the dish will taste burnt.
                  Note also that I've seen pre-browned flour, but never tried it.
                  Also, I've thickened with a true roux, butter and flour, cooked, stirring until dark brown (my method).
                  Whatever works for you.

                  Whisk flour (or roux) into pot of broth bit by bit, simmer, stirring until it begins to thicken. Add hocks and meatballs, stir gently and cook another 10-15 minutes.

                  Nothing too complicated,but definitely time consuming, mostly a winter dish. Used to *HATE* it as a kid, now I adore it.

                  If you refrigerate leftovers, you'll have a hock/meatball aspic - plenty of collagen out of the feet. Just rewarm with a bit of water.

                  Got me drooling, think I'll make this next week!

                  1. re: porker
                    c
                    cimui Feb 18, 2009 11:21 AM

                    that sounds *great*. i'm definitely not butter averse. thank you so much for posting!

            2. re: cerealpancakes
              c
              cimui Feb 16, 2009 07:55 PM

              cereal, in the same philosophy as your mom's first prep, i dumped some into a soup over the weekend. it added a bit of nice viscosity to the liquid. i cooked the heck out of the pig's feet, which left them a nice texture, but i think i prefer them more strongly flavored. look forward to trying your mom's second method (similar to stilton's prep) -- thanks!

            3. k
              kobetobiko Feb 16, 2009 05:59 PM

              Hi cimui,

              I love pig's feet and if you want to try something other than French / Italian preparation, you can go to Hakata Tonton in West Village. The whole restaurant specializes in tonsoku (pig's feet) in Japnaese fusion style. I like it simply grilled and with sauce or in hot pot. There are also other specialties like tarako there as well.

              In terms of Italian, you can get a very unique "Milanese" preparation at Babbo. It is deep fried and resemble nothing like pig's feet in appearance. It will probably be a good way to get into pig's feet if you have doubts about its not-so-appealing look.

              My mom likes to make the classic Cantonese marinated pig's feet which are slowly simmered in her secret soy marinate until tender without losing all the texture. It tastes better than any version that I have tried in Chinatown here :D

              6 Replies
              1. re: kobetobiko
                c
                cimui Feb 16, 2009 07:59 PM

                oh wow, hakata tonton sounds fascinating. i absolutely must do some "research" there!

                i think, after reading through a bunch of recipes, that slow braising is going to be one of the methods i most want to try. i won't press you to give away secrets -- but do you know whether there is any sugar in your mom's prep?

                1. re: cimui
                  k
                  kobetobiko Feb 16, 2009 08:27 PM

                  Hi cimui,

                  It's actually no secret. It's just that my mom is a really good cook and she doesn't follow any recipe. She just add this and that until the flavor is right for her. It's tricky because most of the time I know what goes into her dishes, but when I tried to re-create it, I can never make the flavor right like she did.

                  Anyway, I just asked my mom and here is how she prepares pig's feet:
                  - First blanch the pig's feet in water to remove the scum. Run them under cold water after blanching. This way the skin will retain its "chruchy" texture
                  - In a pot, sear a lot of garlic and dried shrimp (! I think that's the secret! I thought it was star anise before) until you can smell the garlic.
                  - Then put the pig's feet (patted dry first) into the pot and sear until the skin is slightly brown
                  - Add shao xing wine and leave for a minute
                  - Add a mixture of dark soy sauce, light soy sauce and water (should not be too salty as it will get concentrated) into the pot, enough to cover the pig's feet
                  - Let it boil on high heat for 1/2 hour
                  - During this time you can add rock sugar (not white sugar. Rock sugar is available in most Asian grocery stores). Taste to adjust how much you need
                  - After 1/2 hour turn the heat to low-medium and stew until the pig's feet is of the texture that you like

                  My mom said that some people like the pig's feet to have some texture while others like the skin to be super tender and falling off the bone. Depending on your preference the stewing time will vary. You just have to keep an eye on the stew every 30 mins at first and 15 mins after the first hour to make sure you can get the texture that you like.

                  Sorry I don't have any measurements as my mom doesn't have any either. My mom has been cooking for her family of 15 since she was 7, so she is really an amazing cook. I can say it loud and proud that her food is better than 99% of the restaurants in Manhattan Chinatown. That's why I am so picky about Chinese food here! :D

                  1. re: kobetobiko
                    c
                    cimui Feb 17, 2009 11:32 AM

                    wonderful, kobe -- thank you very much! this is a very good description and quite precise enough for me. i very seldom measure when it comes to cooking (as opposed to baking), anyway.

                  2. re: cimui
                    JungMann Feb 17, 2009 09:46 AM

                    Next time you're on your way to Lederhosen, pop into Hakata Tonton for an appetizer during happy hour! Then ask the bartenders at Lederhosen how they like their Schweinshaxn, the German answer to your porcine question.

                    1. re: JungMann
                      c
                      cimui Feb 17, 2009 11:35 AM

                      oh boy, i see a nyc pig's feet tour in the works...

                  3. re: kobetobiko
                    c
                    cimui Oct 12, 2009 09:16 PM

                    Kobetobiko, I've been meaning to report back to you and the other 'hounds who responded to this thread for ages re: Hakata Tonton and my own attempts to prepare pig's feet. I guess the verdict is that Hakata Tonton does it much better!

                    So far, I've tried grilled tonsoku and hotpot that included tonsoku, both of which I liked very well (though I thought the hotpot was a bit too salty).

                    My own preparations were a lot less sucessful, I think because I haven't been chopping my pig's feet into small / manageable enough pieces. I also can't seem to fully mask the distinctive pig's feety smell, no matter how many times I blanch the stuff in boiling water. Not sure if it's my feet in particular (ordered through Fresh Direct) or all feet... I notice that at Hakata Tonton, preparations don't have that odd smell.

                    Re: the deep fried Milanese PF at Babbo, I haven't tried it there, but I do plan to try the deep fried version next time I'm at Hakata Tonton. I don't have any qualms about the appearance, but somehow PF seems like it would take really well to deep frying. (all that skin converted to cracklin' -- mmm!)

                  4. Will Owen Feb 16, 2009 06:10 PM

                    The way those I mention in my profile were done was like this: the feet are wrapped in gauze with a splint included, so that they stay straight, and then they are simmered very gently in a sort of court-bouillon until they are quite tender - if you go to extremes, until the bones themselves are soft! Then the skin is split, the innards carefully removed, bones taken out and discarded (if not soft, that is). Then the soft bits are mixed with good sausage meat and stuffed back into the skin. The stuffed feet are coated with Dijon mustard, rolled in crumbs, drizzled with butter and then grilled. For more complete instructions, look up Pig's Feet St.-Menehould in the James Beard Cookbook - I think the "new" one.

                    I made them like this for Mrs. O sometime after we'd gotten back from France. She was disappointed - she'd liked them there OK, but prefers having bones to suck and gnaw, which is why she always got'em at the Daughters of Isis food-stand at the Tennessee State Fair.

                    5 Replies
                    1. re: Will Owen
                      c
                      cimui Feb 16, 2009 08:04 PM

                      holy chowhound. that sounds amazing, will. amazing.

                      but why gauze?

                      and what should the texture of the skin be like when you finish simmering? even after a few hours in my soup, the skin was still fairly tough. i'm wondering if that is just the nature of the beast('s foot).

                      1. re: cimui
                        Will Owen Feb 17, 2009 09:26 AM

                        Beard actually suggests cheesecloth or muslin - I used gauze because I had some big sheets of it handy. It helps to keep the skin from splitting. He suggests 2 1/5 hours; Paula Wolfert says 3 (her recipe in "World of Food" for a Catalan roulade that looks yummy too). I seem to recall between 3 and 4 hours for mine. Much longer cooking at a lower temperature might also be rewarding.

                        I think I must have gotten the mustard suggestion from another Wolfert recipe, perhaps in her "Cooking of SW France", since Beard calls only for crumbs and butter. I'm positive the ones we ate in Chartres had been swabbed with mustard. They were SOOOOO good. The weather and scenery didn't hurt, either.

                        1. re: Will Owen
                          c
                          cimui Feb 17, 2009 11:44 AM

                          this is going to make a good weekend project. appreciate these tips very much, will.

                          i can't wait to spring these on guests at my next dinner party. =)

                          1. re: Will Owen
                            Sam Fujisaka Feb 17, 2009 11:49 AM

                            Crumbs and butter on the whole long simmered foot and then quick grilling or broiling is good.

                        2. re: Will Owen
                          c oliver Feb 17, 2009 04:20 PM

                          I just read this to my Mr. O and he moaned :)

                        3. JungMann Feb 17, 2009 09:41 AM

                          Speak of the devil. I was just at Western Beef yesterday to pick up some pigs' feet to make callos! I suppose, though, tripe plays the superstar in that dish, while pigs' feet do all the background work in the beautifully thick and hearty sauce.

                          If you want to make pigs' feet the star player, braising with soy, sugar and star anise is a strong starting recipe. Combined with dried lily buds or banana blossoms, the dish is transformed into the Filipino classic Paksiw na Pata (not to be confused with the Filipino favorite of Crispy Pata: deep-fried pork trotters). For a braise of a different sort, you've got me thinking about paya curry. I've only had it with beef (possibly also mutton), but if the heat is turned down and the acid is turned up, you could end up with a stroke of genius.

                          7 Replies
                          1. re: JungMann
                            c
                            cimui Feb 17, 2009 11:59 AM

                            do you get yours at the western beef in the lower west. 60s or in meatpacking? i'm so overdue for a field trip to WB, to stock up on masarepa, anyway.

                            paya curry... now there's a dish that makes me want to break out of my s. indian rut. does this recipe look alright to you?

                            http://www.awesomecuisine.com/recipes...

                            bet the flavor changes a lot if you use pig's trotters rather than sheep's, but i'm liking the idea of this type of preparation. plus it's fast and sounds relatively simple.

                            1. re: cimui
                              JungMann Feb 18, 2009 06:18 AM

                              I go to Western Beef in Meatpacking. There is something psychologically daunting about waiting for the bus with loads of groceries. In my experience, you have better chances of catching a unicorn than you do the M57.

                              I have to confess that I would go the easy route of using a pack of Shan's paya masala, but if you want to be bold and start from scratch your recipe looks great. That should have a bright acidity to cut through the fat, though I think cardamom and coriander are also friends to pork if you're trying to adapt to a goat-less recipe.

                              1. re: JungMann
                                c
                                cimui Feb 18, 2009 11:28 AM

                                I have never in my life been tempted to type "lol" -- but your unicorn / M57 analogy brought me close! The Lincoln Center 1 train at 66th st. isn't *that* far away....

                                I'm terribly lazy, but also a terrible control freak -- and the case of pre-made masala mixes, I think the latter part of my personality wins out. =)

                                thanks, jm.

                              2. re: cimui
                                k
                                kobetobiko Feb 18, 2009 09:24 AM

                                Hi cimui,

                                You can get pig's feet at Fresh Direct and it's only $0.99 per pound. If you go to Chinatown's Deluxe Food market on Elizabeth St. they have plenty in different sizes already cut up or whole. Even cheaper.

                                1. re: kobetobiko
                                  MMRuth Feb 18, 2009 09:27 AM

                                  I don't remember what I paid for them last week, but I bought some at Casablanca on 110th off Lex. They cut them up for me.

                                  1. re: MMRuth
                                    c
                                    cimui Feb 18, 2009 11:37 AM

                                    thanks, mmruth. i think your puppy is making the "i want me some pig's feet!" face in your avatar picture. :)

                                  2. re: kobetobiko
                                    c
                                    cimui Feb 18, 2009 11:35 AM

                                    ah yes -- that's where i've been buying them from. they're nice and clean, too! (too bad their chicken livers are always "not available"... :)

                                    i do so love going to western beef, though, even if i have to add $4 to the price to account for subway fare. they have tripe and incredibly cheap sardines in tomato sauce, rosewater, very fresh, dirt-cheap herbs and fruits and veggies, too.

                                    and i do love the deluxe food market, too. i had no idea they carry pig's feet. thanks for these tips!

                              3. alanbarnes Feb 17, 2009 10:27 AM

                                Pozole is always better if you make the broth with a pig's foot.

                                Mmmm, pozole... It's cold and rainy today - I think I know what's for dinner!

                                3 Replies
                                1. re: alanbarnes
                                  c
                                  cimui Feb 17, 2009 12:01 PM

                                  definitely a good addition to broth (though it increases the need to skim so much more -- oi). thanks, alan. =)

                                  1. re: alanbarnes
                                    c oliver Feb 17, 2009 04:23 PM

                                    We've had lots of snow. Wish I had that tonight. Soon. I see pig's feet at Safeway in KB all the time. Do you have a favorite pozole recipe? I've used an old Sunset one for a long time. Do you use dried or canned hominy? Thanks, alan.

                                    1. re: c oliver
                                      alanbarnes Feb 17, 2009 05:30 PM

                                      We're getting pounded in the valley, too. But given the severity of the drought they're predicting, no complaints here. Folsom Lake is still scary empty. Hopefully the snow pack will allow it to recharge some in the spring and summer.

                                      For pozole, I don't really have a recipe. I put feet, hocks, and shanks (my local carniceria sells a mixture of carnes para pozole) in the pressure cooker with an onion and water to cover, then cook at 15 psi for an hour or so. Release the pressure, add chunks of shoulder, pozole, oregano, garlic, cumin, and red chile sauce (which I make in bulk), and bring back up to pressure for 20 minutes.

                                      I prefer to make the pozole myself by soaking dried white corn in water mixed with cal (slaked lime). But when time and effort are a factor, the canned stuff is an acceptable substitute.

                                  2. Sam Fujisaka Feb 17, 2009 01:48 PM

                                    Braise/simmer forever. Serve cold with HOT Asian dipping sauce. Use the coagulate in soup.

                                    1 Reply
                                    1. re: Sam Fujisaka
                                      c
                                      cimui Feb 18, 2009 12:49 PM

                                      good plan of action. if i can't do anything else in the kitchen, i can do a reasonable job of braising the living daylights out of something. obliged, sam.

                                    2. p
                                      polish_girl Feb 18, 2009 01:33 PM

                                      I make pig's feet jelly a couple of times a year. It takes hours to cook, so it's a special treat when I make them.
                                      3-4 pig's feet, cut in half, cover with cold water, add peppercorns, allspice, laurel leaf,salt a couple of whole carrots, a celery root, an onion, a parsnip. Simmer until the meat falls off the bone. When still warm take out the feet out of the broth, the meat and all tender parts off the bone and chop into small pieces. In the meantime strain the broth,add a couple of very finely chopped garlic cloves, and season to taste with salt and pepper. Mae sure it's not too watery!
                                      Get ready some small ramekins, put a slice of a boiled carrot, maybe a slice of a hardboiled egg, a few peas on the bottom. Add a handful of pig's feet meat, pour some liquid. When finished, put in the fridge overnight. To serve, take them out of a ramekin, serve on a lettuce leaf, with a side of lemon and good dark rye bread.

                                      3 Replies
                                      1. re: polish_girl
                                        porker Feb 18, 2009 02:49 PM

                                        I like to add a bit of vinegar to add a bit of tang. My Italian friends call this gelatina.

                                        1. re: polish_girl
                                          c
                                          cimui Feb 19, 2009 03:09 PM

                                          this sounds really, really, really good to me, polish_girl. i'm a not-so-secret lover of aspic, terrines and everything else of that ilk. savory jellies make my toes curl with delight. thank you!

                                          1. re: polish_girl
                                            c
                                            cimui Oct 12, 2009 09:22 PM

                                            I played around with your prep, polish_girl and just wanted you to know how much I liked it. When I make it at home, I don't seem to be able to get my PF to the nice, soft / gelatiny consistency through and through, so I didn't end up chopping up much of the feet meat to put in the aspic (mostly just the outer skin). But the resulting jelly / aspic tasted very nice anyway. Thanks for sharing this.

                                          2. b
                                            bigfellow Feb 18, 2009 02:53 PM

                                            Here in Quebec there is an Pate du Porc Sandwich. This is a pigs feet sandwich. It`s made from the meat on the foot.

                                            2 Replies
                                            1. re: bigfellow
                                              c
                                              cimui Feb 19, 2009 03:06 PM

                                              that sounds lovely. does it include the gelatinous stuff and skin?

                                              1. re: cimui
                                                b
                                                bigfellow Feb 20, 2009 09:54 AM

                                                Not usually. But hey, go with what you like.

                                            2. free sample addict aka Tracy L Jan 12, 2013 04:54 PM

                                              Bumping this thread to see if there are any new ideas. I just saw some at the market and am intrigued. Thinking of a pho preparation, but I am open to other ideas.

                                              1. porker Sep 4, 2013 08:51 AM

                                                Old thread, but I'd thought I'd share...

                                                I was always a fan of Quebec's patte de cochon (brasserie style pork hock), but could never get it right.
                                                After plenty of trial and error, I figured the key is first to cure.

                                                You CAN do the feet, but I prefer the hind leg, just above the foot. More meat, yet still plenty of tendon.

                                                Make a brine with Instacure #1 (my basic cure is 2 quarts water, handful of pickling spice, handful of cloves, 1C salt, 1C sugar, 1 head garlic rough chop, bring to boil, simmer a few minutes, shut heat. Stir in 1tsp Instacure #1). Bring to room temp, add ice to cool (you can do day before and cool in fridge).

                                                Place 2-3 hocks in container (or large Ziplock) with cold brine, place in fridge for 12 days, moving the hocks around each day.

                                                Remove hocks, discard cure.
                                                Simmer hocks in water with a whole onion and another handful of cloves until tender (a coupla hours).

                                                Enjoy.
                                                The curing gives the meat a rosy color and a salty tang.
                                                Goes well with boiled potatoes (or other vegetables) and sauerkraut and beer.

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