pork knuckle

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:

1. 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.
2. 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.
3. 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.
4. When the meat starts to get ready, peel the potatoes and cut them in the same way as fries.
5. 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.
6. 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.
7. When the meat is ready, brown the blood sausages under the grill element for 20 minutes until they are nicely crispy on top.
8. 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.
9. 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.
10. 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!!