German Braised Pork Knuckle (Schweinshaxe) with Sauerkraut and Potato Dumplings

A traditional German dish featuring a braised pork knuckle with crispy skin, served with tangy sauerkraut and hearty potato dumplings.

Prep Time

30 minutes

Total Time

3.5-4.5 hours

Calories

1250 kcal

Difficulty

Medium

Equipment

3 items

Cost

£5.16/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

2largePork Knuckles (Schweinshaxe)(About 1.5-2 kg each)

£8.00

2largeOnion(Roughly chopped)

£0.80

2mediumCarrot(Roughly chopped)

£0.40

2stalksCelery Stalks(Roughly chopped)

£0.60

4clovesGarlic(Crushed)

£0.20

2leavesBay Leaves(Fresh or dried)

£0.10

10berriesJuniper Berries(Crushed lightly)

£0.50

1tablespoonBlack Peppercorns(Whole)

£0.20

1bottleDark Beer (e.g., Dunkel)(500ml)

£2.00

2cupsChicken or Vegetable Broth(Enough to cover the knuckles partially)

£1.00

1jarSauerkraut(About 700g, drained)

£2.50

8piecesPotato Dumplings (Kartoffelknödel)(Pre-made or homemade)

£4.00

to tasteSalt

£0.05

to tasteBlack Pepper

£0.20

2tablespoonsVegetable Oil

£0.10

Total Cost

£20.65

£5.16 per serving

Instructions

1.
Preheat oven to 325°F (160°C).
2.
Score the pork knuckle skin in a crosshatch pattern with a sharp knife, being careful not to cut into the meat. Season generously with salt and pepper.
3.
Heat vegetable oil in a large Dutch oven or pot over medium-high heat. Sear the pork knuckles on all sides until browned. Remove the knuckles and set aside.
4.
In the same pot, add the chopped onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add the crushed garlic, bay leaves, juniper berries, and peppercorns. Cook for another minute until fragrant.
5.
Pour in the dark beer and scrape up any browned bits from the bottom of the pot. Bring to a simmer, then add the chicken or vegetable broth.
6.
Return the pork knuckles to the pot, ensuring they are partially submerged in the liquid. Bring to a simmer, then cover the pot and transfer to the preheated oven.
7.
Braise for 3-4 hours, or until the meat is very tender and almost falling off the bone. Check the liquid level occasionally and add more broth if needed.
8.
About 30 minutes before the end of the braising time, remove the lid from the pot and increase the oven temperature to 400°F (200°C). This will allow the skin to crisp up.
9.
If the skin is not crisping up enough, you can broil it for the last few minutes, watching carefully to prevent burning. Remove from oven and let rest for 10-15 minutes.
10.
While the pork knuckles are resting, prepare the sauerkraut according to package instructions or your preferred method. Heat through.
11.
Cook the potato dumplings according to package instructions.
12.
To serve, carve the pork knuckle and serve with sauerkraut and potato dumplings. Spoon some of the braising liquid over the pork for added flavor.

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My Notes

Nutrition Information

Nutrition per serving (750g)

1250 kcal / 5230 kJ

Carbs

50g

19% of RDA

Fat

85g

121% of RDA

Protein

75g

150% of RDA

Detailed Breakdown

Fibre

10 g

33% of RDA

Sugar

15 g

17% of RDA

Sodium

1500 mg

65% of RDA

Saturated Fat

30 g

150% of RDA

Chef's Tips

Scoring the skin helps it crisp up better during roasting.

Don't be afraid to generously season the pork knuckles with salt, as they are quite large and can handle a good amount of salt.

If you don't have dark beer, you can use a regular beer or even apple cider.

Adjust the braising time depending on the size of the pork knuckles. The meat should be very tender.

If the sauerkraut is too acidic, you can add a little sugar or apple sauce to balance the flavors.

Cooking Equipment

Oven

Large Dutch Oven or Pot

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Scoring the skin helps it crisp up better during roasting.

Don't be afraid to generously season the pork knuckles with salt, as they are quite large and can handle a good amount of salt.

If you don't have dark beer, you can use a regular beer or even apple cider.

Adjust the braising time depending on the size of the pork knuckles. The meat should be very tender.

If the sauerkraut is too acidic, you can add a little sugar or apple sauce to balance the flavors.

German Braised Pork Knuckle (Schweinshaxe) with Sauerkraut and Potato Dumplings

Ingredients

Instructions