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Try this sauerkraut and ham hock salad, then check out our ham hock terrine, ham hock stew, ham hock rotolo and more ham hock recipes.

This sauerkraut salad is a gut-supportive go-to. Don’t worry if you can’t finish it all in one sitting – as potatoes cool, they become richer in resistant starch, which can help to improve blood sugar control by supporting healthy gut bacteria. Plus, as resistant starch is fermented slowly, it causes less gas then other fibres – great for those with a more sensitive gut. Try more recipes for a healthy gut.

Choose your sauerkraut (fermented cabbage with caraway seeds) wisely – shop-bought versions are often pasteurised for a longer shelf life – needless to say this destroys many of the beneficial bacteria. Look for an unpasteurised sauerkraut from speciality or health-food shops.

Ingredients

  • 400g new or Charlotte potatoes, halved and large ones quartered
  • spray oil
  • 1 tsp smoked paprika
  • 95g pack lamb’s lettuce
  • 75g frozen peas, defrosted
  • 100g sauerkraut
  • 90g pack ham hock
  • ½ a small bunch flat-leaf parsley, chopped

DRESSING

  • 1 tbsp olive oil
  • 2 tbsp Dijon mustard
  • 2 tbsp white wine vinegar
  • a pinch caster sugar

Method

  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Tip the new potatoes into a bowl and spray with oil, then add the smoked paprika and lots of seasoning. Put onto a non-stick baking tray and roast for 40-45 minutes, turning halfway, until really golden.

  • STEP 2

    Whisk together the dressing ingredients in a bowl then tip in the hot potatoes, lamb’s lettuce and peas, and mix well. Divide between 4 plates then top each with sauerkraut, ham hock and parsley.

*This recipe is gluten-free according to industry standards

Discover more of our best new potatoes recipes here...

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