Crispy Schweinshaxe with Sauerkraut and Potato Dumplings

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 45 minutes
• Cook Time: 3 hours 15 minutes
• Total Time: 4 hours

Quick Ingredients

• 2 skin-on pork knuckles (2–2.5 lb/0.9–1.1 kg each)
• 5 garlic cloves, 2 tsp caraway seeds, 1 tbsp kosher salt, 1 tsp pepper
• 1 large onion, 1 carrot, 1 celery rib, 2 bay leaves
• 1 cup (240 ml) lager + 2–3 cups (480–720 ml) low-sodium chicken stock
• 1 lb (450 g) sauerkraut, 1 onion, 1 small tart apple, 2 tbsp butter or lard, 1 tsp caraway
• 2 lb (900 g) russet potatoes, 2 egg yolks, 3/4 cup (100 g) potato starch, 1/4 cup (30 g) flour, 2 tbsp butter, salt, nutmeg
• 2 tbsp butter or fat + 2 tbsp flour for gravy; extra stock/beer as needed

Do This

• 1. Score pork skin in a shallow crosshatch; rub meat (not skin) with garlic, caraway, pepper, and some salt. Pat skin very dry and sprinkle with remaining salt. Rest 30 minutes.
• 2. Roast on a rack over onions/carrots/celery with 1 cup beer + 2 cups stock at 325°F/160°C for 2–2.5 hours, until 185°F/85°C and tender.
• 3. Sauerkraut: sauté onion and apple in butter, add sauerkraut, 1 tsp caraway, and splash of beer/stock; simmer 25–30 minutes.
• 4. Dumplings: boil potatoes, rice, mix with yolks, butter, salt, nutmeg, starch, and flour; form 8 balls.
• 5. Increase oven to 475°F/245°C and blast pork 20–30 minutes until skin is blistered and shatteringly crisp; rest 15 minutes.
• 6. Simmer dumplings in salted water 15–18 minutes while pork rests.
• 7. Pan gravy: make a quick roux with 2 tbsp fat + 2 tbsp flour in the roasting pan; whisk in drippings and stock/beer to desired thickness. Serve with sauerkraut and dumplings.

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Why You’ll Love This Recipe

• Classic Bavarian comfort: succulent pork with audibly crisp crackling.
• Complete meal on one page: sauerkraut, silky pan gravy, and pillowy potato dumplings.
• Clear times and temperatures for foolproof crackling at home.
• Make-ahead friendly components to reduce game-day stress.

Grocery List

• Produce: 2 onions, 1 carrot, 1 celery rib, 1 small tart apple, 2 lb (900 g) russet potatoes, garlic, parsley (optional)
• Dairy: Unsalted butter, 2 large egg yolks
• Pantry: Skin-on pork knuckles, sauerkraut (1 lb/450 g), lager beer, low-sodium chicken stock, caraway seeds, bay leaves, all-purpose flour, potato starch, kosher salt, black pepper, ground nutmeg

Full Ingredients

Schweinshaxe (Pork Knuckles)

• 2 skin-on pork knuckles/hocks, front or hind (2–2.5 lb/0.9–1.1 kg each)
• 5 garlic cloves, finely grated
• 2 tsp caraway seeds, lightly crushed
• 1 tbsp kosher salt (use fine salt if preferred; divide as directed)
• 1 tsp freshly ground black pepper
• 1 large onion, thick-sliced
• 1 carrot, chopped
• 1 celery rib, chopped
• 2 bay leaves
• 1 cup (240 ml) pale lager, plus extra for basting (optional)
• 2–3 cups (480–720 ml) low-sodium chicken stock (start with 2 cups, add more as needed)

Caraway Sauerkraut

• 2 tbsp unsalted butter or lard
• 1 medium onion, thinly sliced
• 1 small tart apple (e.g., Granny Smith), peeled and grated or finely chopped
• 1 tsp caraway seeds
• 1 lb (450 g) sauerkraut, drained (rinse briefly for a milder flavor)
• 1/2 cup (120 ml) lager or chicken stock
• 1 tsp sugar (optional, balances acidity)
• Kosher salt and black pepper, to taste

Potato Dumplings (Kartoffelknödel)

• 2 lb (900 g) russet potatoes, peeled and cut into chunks
• 2 large egg yolks
• 3/4 cup (100 g) potato starch
• 1/4 cup (30 g) all-purpose flour
• 2 tbsp unsalted butter, melted
• 1 tsp kosher salt
• 1/4 tsp ground nutmeg
• Kosher salt for cooking water
• Chopped parsley, for garnish (optional)

Pan Gravy

• 2 tbsp reserved pork fat or unsalted butter
• 2 tbsp all-purpose flour
• Pan drippings and vegetables from the roasting pan
• 1 cup (240 ml) lager (or substitute more stock)
• 1–1.5 cups (240–360 ml) low-sodium chicken stock, as needed
• 1/2 tsp caraway seeds, lightly crushed
• Kosher salt and black pepper, to taste

Step-by-Step Instructions

Step 1: Score and Season the Pork Knuckles

Using a sharp knife, score the skin in a shallow crosshatch pattern (about 1 cm/3/8 inch between cuts), taking care not to cut into the meat. Pat the skin very dry. In a small bowl, mix the grated garlic, crushed caraway seeds, pepper, and 2 tsp of the kosher salt to form a paste. Rub this paste all over the meat sides of the knuckles and into the scored cuts where you can, avoiding smearing the skin with the garlic paste. Sprinkle the remaining salt evenly over the skin. Let sit at room temperature for 30 minutes (or refrigerate uncovered up to 24 hours for even crisper crackling; bring to room temperature before roasting).

Step 2: Set Up the Roasting Pan and Slow-Roast

Preheat the oven to 325°F (160°C) with a rack in the lower-middle position. Scatter the onion, carrot, celery, and bay leaves in a large roasting pan. Pour in 1 cup (240 ml) lager and 2 cups (480 ml) stock. Place a rack over the vegetables and set the knuckles on top, skin-side up. Roast for 2 to 2.5 hours, rotating the pan halfway and adding more hot water or stock if the pan dries out. The meat is ready for crisping when it is tender and reads about 185°F (85°C) in the thickest part.

Step 3: Make the Caraway Sauerkraut

About 45 minutes before the pork finishes its slow roast, melt the butter (or lard) in a medium pot over medium heat. Add the sliced onion and cook until translucent, 5–7 minutes. Stir in the grated apple and caraway; cook 2 minutes. Add the sauerkraut, 1/2 cup (120 ml) lager or stock, and sugar (if using). Bring to a simmer, then reduce heat to low, cover, and cook 25–30 minutes, stirring occasionally. Season to taste with salt and pepper and keep warm.

Step 4: Cook and Rice the Potatoes

Place the potatoes in a pot, cover with cold, well-salted water, and bring to a boil. Reduce to a gentle boil and cook until easily pierced, 20–25 minutes. Drain well and return to the hot pot over low heat for 1 minute to steam off excess moisture. Rice the potatoes (or mash very smoothly). Spread on a tray and let cool until just warm, 10 minutes.

Step 5: Form and Simmer the Dumplings

In a bowl, combine warm riced potatoes with egg yolks, melted butter, salt, and nutmeg. Sprinkle over the potato starch and flour; gently fold until a soft, cohesive dough forms. If sticky, add 1–2 tbsp more potato starch. With damp hands, form 8 equal balls. Bring a wide pot of salted water to a bare simmer (180–190°F / 82–88°C; small bubbles only). Slip in dumplings and cook 15–18 minutes until they float and feel set. Transfer to a warm platter and keep covered.

Step 6: Blast for Shattering Crackling

Increase oven temperature to 475°F (245°C). If desired, lightly brush the skin with a teaspoon of salted water to encourage blistering. Return knuckles to the top rack and roast 20–30 minutes, turning the pan once, until the skin is deep mahogany, puffed, and audibly crisp. Watch closely during the last 5 minutes to prevent scorching. Transfer to a board and rest 15 minutes.

Step 7: Make the Pan Gravy

Place the roasting pan on the stovetop over medium heat. Strain off the drippings into a fat separator; return 2 tbsp fat to the pan (or use butter). Sprinkle in 2 tbsp flour and cook, whisking, 1–2 minutes. Whisk in the separated pan juices along with 1 cup (240 ml) lager and enough stock to reach your desired consistency (about 2–3 cups total liquid). Simmer 5–8 minutes until glossy and slightly thickened. Stir in crushed caraway; season with salt and pepper. Strain if you prefer a smooth gravy.

Step 8: Carve, Plate, and Serve

Carve chunks of meat from the knuckles and cut the crackling into shards. Spoon caraway sauerkraut onto warm plates, add 2 dumplings per person, and top with pork and crisp crackling. Ladle over hot pan gravy. Garnish with parsley if you like and serve immediately.

Pro Tips

• For guaranteed crackling, air-dry the scored, salted knuckles uncovered in the fridge for 12–24 hours.
• Keep the roasting pan’s liquid at least 1/4 inch deep so drippings do not burn; top up with hot water or stock as needed.
• Simmer dumplings gently—boiling water can break them apart. If a tester feels fragile, knead in another tablespoon of potato starch.
• If your sauerkraut tastes very sharp, rinse it briefly and add a pinch of sugar to balance.
• Use a probe thermometer: aim for ~185°F (85°C) before the high-heat blast for tender meat and crisp skin.

Variations

• Beer-glazed finish: during the blast, brush the skin once with 2 tbsp beer mixed with 1 tsp honey for extra shine and color.
• Swap the dumplings: serve with classic bread dumplings (Semmelknödel) or buttered spaetzle.
• Red cabbage side: replace sauerkraut with braised red cabbage (Rotkohl) spiced with clove and apple.

Storage & Make-Ahead

Slow-roast the knuckles up to 1 day ahead; cool, cover, and refrigerate. Reheat at 350°F (175°C) until hot, then blast at 475°F (245°C) to re-crisp 10–15 minutes. Sauerkraut keeps 4–5 days refrigerated and reheats well. Dumplings are best fresh; to make ahead, form and refrigerate up to 6 hours, or freeze on a tray then bag—cook from frozen, adding 3–5 minutes. Gravy can be made 2 days ahead; thin with stock when reheating. Store leftovers separately (crackling uncovered) to preserve crispness.

Nutrition (per serving)

Approximate: 800–850 kcal; 35–40 g protein; 35–40 g fat; 70–80 g carbohydrates; 6 g fiber; 1700–1900 mg sodium. Values vary based on cut size, fat rendered, and gravy thickness.