Pork Knuckles Stuffed with Pretzels and Caramelized Apples

For the pork knuckle with pretzel filling and caramelized apples, cover the washed pork knuckle slices with water in a saucepan together with allspice, bay leaf, cloves and salt. Bring to a boil and simmer over low heat for about 2 hours, skimming off any foam that rises.

Heat the milk. Rub the salt off the pretzels and cut them into slices. Heat 1 tablespoon of butter in a frying pan and fry the pretzel slices until golden, then put them in a bowl and pour the hot milk over them.

Wash the liver, pat dry, skin and cut into small cubes. Peel and finely chop the onion. Heat 1 tablespoon of butter and sauté the onion cubes over medium heat.

Add the liver, sauté briefly and add the liver-onion mixture to the soaked pretzels. Lift the pork foot slices out of the broth, drain and let cool. Remove the meat from the rind (carefully, with a sharp knife) and cut into small cubes.

Wash and dry the parsley, chop finely and add to the pretzel mixture along with the eggs and diced meat. Season with salt and pepper. Knead the filling thoroughly with your hands.

Preheat the oven to 200 °C top and bottom heat. Cut the dry dabbed pork net into 8 roughly equal pieces and spread them out on the work surface.

Place a rind ring in the center of each and fill with the pretzel filling. Place the pork foot

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