Pickled Pork Knuckle with Horseradish Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 pork knuckle (s), (fresh pickled pork knuckle)
- 0.5 liter ½ water
- 1 large onion (s)
- 1 teaspoon peppercorns
- some marjoram, dried
- 1 bay leaf
For the sauce:
- 3 tablespoon horseradish, (freshly grated)
- 50 g butter
- 3 tablespoon flour
Print Recipe
Pin Recipe Instructions
- Put the pork knuckle in a large saucepan, add the water, the quartered onion and the spices. Let everything cook over medium heat for about 2 hours.
- Take the pork knuckle out of the pot and pour the broth through a sieve. Add the horseradish to the broth.
- Melt the butter and sweat the flour in it. Thicken the sauce with the sweat.
- Sauerkraut and potato dumplings go best with this.
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