Teresa's Recipes
Schweinshaxe Mit Kartoffelknödel
Schweinshaxe mit Kartoffelknödel is a beloved traditional German dish that showcases the rich flavors and hearty textures of German cuisine. This decadent meal features tender, juicy roasted pork knuckles with crispy skin, perfectly complemented by soft and flavorful potato dumplings. Often enjoyed during festive occasions or family gatherings, this dish embodies the warmth of German hospitality and the joy of sharing delicious food.
Ingredients
- 2 (about 3-4 pounds total) Pork knuckles
- 1 tablespoon, for seasoning Salt
- 1 teaspoon, freshly ground Pepper
- 1 teaspoon Caraway seeds
- 1 teaspoon Garlic powder
- 2 tablespoons Vegetable oil
- 4 tablespoons, for frying dumplings Butter
- 2 pounds, peeled and grated Potatoes
- 1 cup Bread crumbs
- 1, beaten Egg
- 1 medium, finely chopped Onion
- 1/4 cup, chopped Parsley
- 1 teaspoon, for dumplings Salt
- 1/2 teaspoon, for dumplings Pepper
Dietary Notes
- Servings: 4-6
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 2-3 hours
- Calories: 650
- Fat: 40g
- Carbs: 50g
- Protein: 40g
- Sodium: 1200mg
- Sugar: 2g
Instructions
- Preheat the oven to 350°F (175°C).
- Score the skin of the pork knuckles in a crisscross pattern to help render the fat and achieve a crispy texture.
- Season the pork knuckles generously with salt, pepper, caraway seeds, and garlic powder, ensuring to rub the seasoning into the scores.
- Place the seasoned pork knuckles on a baking tray and roast in the preheated oven for 2-3 hours, or until the skin is crispy and the meat is tender, basting occasionally with the drippings.
- While the pork knuckles are roasting, prepare the kartoffelknödel (potato dumplings).
- In a large bowl, combine the grated potatoes, bread crumbs, beaten egg, chopped onion, parsley, salt, and pepper. Mix well until combined.
- Form the mixture into dumplings, about the size of a tennis ball.
- Bring a large pot of salted water to a boil. Carefully add the dumplings and cook for about 20 minutes, or until they float to the surface, indicating they are cooked through.
- Remove the dumplings with a slotted spoon and drain.
- In a large skillet, melt the butter with vegetable oil over medium heat.
- Add the cooked dumplings to the skillet and sauté until golden brown on all sides, creating a delicious crust.
- Serve the roasted pork knuckles alongside the kartoffelknödel, garnished with fresh parsley, and enjoy this hearty German classic!
Tips
- For an extra crispy skin, increase the oven temperature to 400°F (200°C) for the last 30 minutes of roasting.
- You can add a splash of beer to the roasting tray for additional flavor.
- Feel free to experiment with herbs such as thyme or rosemary for a different aromatic twist.