in Germany

Salt knuckles, surhaxn or pork knuckle

updated

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Ingredients for 4 servings:

  • 1 knuckle(s), cured, (knuckles)
  • 1 onion(s)
  • 1 bay leaf
  • 1 clove(s) garlic
  • 1 carrot(s)

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

In Franconia it is called Gnechla

Cook the knuckle in a large pot of lightly salted water with all the ingredients for about 90 minutes. In a pressure cooker, it takes about 50 minutes. Serve with boiled sauerkraut.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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