Smoked pork knuckle with sauerkraut and beer sauce
Schweinshaxe, a pork knuckle cooked in the oven for a long time, is one of the German food classics. In Estonian cuisine, pork knuckle is used quite often. Long-cooked, tender meat pork loin is a dish that is well suited for the winter season and the holiday table. This time, I made pork knuckles not from raw pork leg, but I bought long-smoked pork knuckles from the store, which gives the food a nice holiday ham taste.
I prepared the traditional sauerkraut, blood sausage, potatoes and also made a proper beer sauce using dark beer.
I think this food is a suitable alternative to the Christmas table during the holidays.
Preparation time: 5 hours
Level: Medium
Quantity: For two to four
Ingredients:
Two smoked pork knuckles from Oskar. The weight of each code is about 1 kg
4-5 raw, peeled potatoes
4 blood sausages, I used Matsimoka blood sausages
4-5 tablespoons of fruit jam
200 ml lager beer
4 tbsp soy sauce
2 tbsp Worcester sauce
0.5 teaspoon of onion powder
2 teaspoons of flour
250 ml of whipped cream
Cooking oil for sauteing potatoes and cooking sausages.
Herbs for serving
Black pepper and sea salt to taste
2.5 kg of sauerkraut
A little sugar for cooking sauerkraut
Preparation:
- Cut the skin of the pork knuckle into stripes with a sharp knife. It is ideal to use a carpet knife, which must be opened minimally, so it does not cut too deeply.
- Place the pork knuckles on the rack and the rack on the baking pan cover the pork knuckles with foil and cook at 150 degrees C for at least 4 hours.
- Prepare sauerkraut. Pour the sauerkraut into a thick-bottomed cooking pot and let it simmer on medium heat. Add 3 tablespoons of cooking oil, sea salt to taste, and about 1 teaspoon of sugar. Let the cabbage simmer for about 2 hours. Remove the lid and allow the cabbage to dry a little if there is excess liquid left at the bottom when cooking the cabbage.
- When the meat starts to get ready, peel the potatoes and cut them in the same way as fries.
- Fry the potatoes, preferably in a cast iron pan, in a relatively large amount of oil. Do not stir the potatoes too often during frying, then the potatoes will remain intact and brown well. Season with sea salt while frying.
- 30 minutes before the meat is ready, remove the foil turn on the grill element, and let the meat brown under the grill for 20-30 minutes.
- When the meat is ready, brown the blood sausages under the grill element for 20 minutes until they are nicely crispy on top.
- To prepare the sauce, pour some cooking oil into the pan, add onion seasoning, soy sauce Worchester sauce, and lager. Dissolve the flour in a little cold water, add to the sauce, and stir until the sauce starts to thicken. Add whipped cream and season with sea salt and black pepper.
- Bring the sauce to a boil. If the sauce is too liquid, add a little flour dissolved in water, if too thick, add a little water or whipped cream.
- Put all prepared components, sauerkraut, blood sausage, lingonberry jam for blood sausages, meat, fried potatoes, and sauce on a large plate.
Garnish the food with a sprig of parsley.
Ready!!
