Schweinshaxe: Effortless German Pork Knuckle Feast
Schweinshaxe: Effortless German Pork Knuckle Feast
Super Simple Beer Snack! Create a Feast with John Cook Deli Meat Schweinshaxe and Vibrant Kielbasa Sausage
Authentic German Pork Knuckle: Schweinshaxe that melts in your mouth with crispy skin.
Ingredients- 1 John Cook Deli Meat Schweinshaxe
- 1 handful fresh asparagus
- 1 eggplant
- 1/4 kabocha squash
- 2 potatoes
- Pinch of salt
- 2 Tbsp butter
- 1 John Cook Deli Meat Kielbasa sausage
Cooking Instructions
Step 1
First, thaw the Schweinshaxe purchased from John Cook Deli Meat in the refrigerator for about one day. Once thawed, preheat your oven to 250°C (480°F) and warm the Schweinshaxe for approximately 20 minutes. This process ensures a wonderfully crispy exterior and a juicy interior.
Step 2
Prepare the eggplant and asparagus by cutting them into bite-sized pieces. Melt 1 tablespoon of butter in a frying pan over medium heat. Add the prepared eggplant and asparagus, and sauté until they are nicely browned and slightly tender. The subtle sweetness of the vegetables combined with the rich butter flavor makes a fantastic side dish.
Step 3
Cut the kabocha squash in half, scoop out the seeds, and then chop it into manageable pieces, keeping the skin on. In another frying pan, melt about 1/2 tablespoon of butter and sauté the kabocha squash until it starts to soften slightly on the outside. The creamy texture and natural sweetness of the squash complement the pork knuckle beautifully.
Step 4
Slice the kielbasa sausage into approximately 1 cm thick rounds. In a pot or deep pan, add about 1 cm of water and place the sliced kielbasa in it to ‘water-age’ or gently poach. While the kielbasa is cooking, add the thoroughly washed potatoes (skin on) to the same pot to cook until tender.
Step 5
Once the potatoes are cooked through, drain them and cut them into desired pieces. Add about 1/2 tablespoon of butter to a clean frying pan. Add the cooked potatoes and pan-fry until they develop a golden-brown crust. Sprinkle with salt to taste, and then shake the pan or stir gently to ensure the potatoes are evenly coated with butter and seasonings. (Shake, shake!)
Step 6
Lightly pan-fry the kielbasa sausage slices again in a pan with a little butter until they are nicely browned. This quick sear enhances the sausage’s flavor and texture, making it even more delicious.
Step 7
Carefully remove the warm Schweinshaxe from the oven and arrange it on a serving platter. Artfully arrange the sautéed asparagus and eggplant, the sautéed kabocha squash, the butter-seasoned potatoes, and the pan-fried kielbasa sausage around the pork knuckle to create a visually appealing and delicious garnish. Enjoy your hearty German feast!
