Flammkuchen with sauerkraut, bacon and pork knuckle
Extra crunchy, extra spicy! We have slightly modified the original Alsatian Flammkuchen in this recipe and added an extra portion of crispiness and extra flavor with the meat of the perfect pork knuckle “Crack Leg”.
People:For 4 persons
Cooking time:75 minutes
Difficulty level:
Medium
Recipe by:AUMAERK KULINARIK-TEAM
Ingredients
Pork Knuckle
| 1 piece | Pork Knuckle "Crack Leg" |
Flammkuchen
| 10 g | Yeast |
| 250 g | Flour |
| 100 ml | Butter milk |
| 2 tbsp. | Olive oil |
| 1 pinch | Salt |
Flammkuchen Topping
| 350 g | Sauerkraut |
| Some | Chili flakes |
| 1 pinch | Salt |
| Some | Pepper |
| 1 piece | Red onion |
| 125 g | Crème Fraîche |
| 150 g | Bacon, diced |
| Some | Chives |
Preparation steps
Pork Knuckle
- Prepare the pork knuckle "Crack Leg" in the oven according to the cooking instructions.
Flammkuchen
- Dissolve the yeast in 4 tbsp. lukewarm water.
- Knead the yeast with the flour, buttermilk, olive oil and salt to form a smooth dough. Cover the dough with cling film and leave to rise at room temperature for approx. 45 minutes.
- Divide the dough into 4 equal portions and roll out each piece of dough thinly on a floured work surface (approx. 1/2 the size of a baking tray).
- Place 1-2 patties of dough on a baking tray lined with baking paper.
Flammkuchen Topping
- Drain the sauerkraut and season with chili, salt and pepper.
- Cut the onion into thin slices.
- Spread crème fraîche evenly on the dough, then top with sauerkraut, onion and diced bacon.
- Bake the Flammkuchen in the oven at 230°C for approx. 10-12 minutes until golden brown.
- Cut the finished Stelze Crack Leg into thin slices and spread on the Flammkuchen.
- Sprinkle with the fresh chives and serve hot.
Das AUMAERK Fleisch
