« on: August 14, 2011, 05:16:39 PM »
We make the Slovakian version all of the time. Which I think is relatively the same. I cure and cold smoke the knuckle and then it is cooked with sauerkraut, chopped browned onions, caraway seeds, bay leaf and marjoram.
The German version may often be just roasted in the oven. I have hear of them torching the skin with a plumbing torch to crisp the skin and make it blister.
Its good served with German potato dumplings. You can make them easy by mixing eggs, butter, chopped bread (stale is fine), mashed potatoes or instant mashed potatoes work great, salt pepper and baking powder.
Ive been using instant mashed potaoes a lot. Not for making mashed potatoes but for dumplings, breading fish or cutlets.
Instant mashed potatoes make much better langosh then real potatoes. No BS. I love langosh.
You could just hot smoke the knuckle a little, that would work great, then braise it with some kraut.
In the early fall start looking for late season cabbage and make some kraut. You already have been doing the kraut right?
You gonna do an Oktoberfest thing there Matt?
Ich liebe deutsche und mitteleuropäische Küche. Seine bleib bei deinen Rippen Zeug.
Da sie in Deutsch sagen ... essen meine Hoden.