Schweinshaxe (or “pork knuckle”) or its variation is known in many parts of Germany. It is featured by nearly every brewpub in Germany, and the most popular side dishes are potatoes and cabbage variations.
Whilst the German pork knuckle usually boasts of its signature skin, it's usually slightly dry on the inside. Michele will feature a recipe that will overcome that- with the help of a sous vide. The end result is a pork knuckle with a skin roasted to crispy perfection and a juicy interior.
She will also introduce 2 flavors of potatoes dumplings.
Maximum of 12 participants.
1. Roasted Pork Knuckle
2. Homemade Sauerkraut
3. Potato Dumplings
4. Simple Blackforest cake
Type Hands-on with Demonstration by Chef
Food Tasting Participants will sample all the items.
Take Home Items Participants will take home a Recipe Pack.