Today we bring you the classic recipe for German roasted knuckle but made with our Crock Pot. As you know, we don't have an oven at home, and this pot has been a great discovery (in addition to the convenience of its use) because many recipes can be made with an oven-like result. The knuckle is very tender and golden, you will love it!
Ingredients for 2 people:
- 1 pork knuckle in brine
- 2 white Bratwurst sausages
- 1 medium potato
- Sauerkraut (you can buy it or prepare it, you have the recipe here)
- Olive oil
- 2 tablespoons of old-fashioned Dijon mustard
- 2 tablespoons of honey
- 1 clove of garlic
- Dried thyme
- White wine
Recipe:
- Put the knuckle to desalt in a large bowl with water for about 18 hours, changing the water every 5-6 hours approximately.
- Dry it with paper towels and set aside.
- Peel the garlic and cut it into very small squares.
- In a medium bowl, mix the chopped garlic, mustard, honey, a little thyme and a splash of white wine.
- With a brush, cover the knuckle everywhere with the mixture.
- Pour a dash of olive oil in the bottom of the Crock Pot.
- Peel the potato and cut it into medium slices (about half a cm thick) and, in turn, each slice in half, to form of semicircles.
- Put the potato in the pot covering the base.
- Cut the sausages into pieces and place them on the potato.
- Enter the knuckle with the fleshy part down and, if you have left some of the ingredient mixture, pour it over.
- Cook the knuckle for 9 hours at a LOW temperature.
- Remove the knuckle, remove the skin and cut the meat, which should be pink.
- Plates with the garnish, a little sauce and a little sauerkraut.
Bon appétit!
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