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LOCATION: Recipes >> Variety Meats >> Pigs Ears 01

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Estonian Pig's ears with sauerkraut

400-600 g (0.9-1.3 lbs) pig's ears
water
salt
1 l (1 quart) sauerkraut
5-6 tablespoons fat

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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