Schweinshaxe-Platte mit Sauerkraut & Kartoffelknödeln

The ultimate German beer-hall feast: shatteringly crisp pork knuckle with tangy sauerkraut, fluffy potato dumplings, and a glossy dark pan gravy—made to impress a crowd.

Ingredients

• 2 pork knuckles (Schweinshaxe), ~1.2–1.5 kg / 2.5–3.3 lb each
• 2 tbsp vegetable oil (or pork fat if you have it)
• 2 tbsp kosher salt
• 2 tsp black pepper
• 2 tsp caraway seeds (optional but very classic)
• 2 onions, cut into wedges
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped (optional; replace with extra carrot/onion if needed)
• 8 garlic cloves, smashed (pantry staple)
• 2 tbsp tomato paste (optional but great for gravy depth)
• 1 tbsp flour (for gravy)
• 1.2 L / 5 cups beer (lager) **or** chicken stock (or half/half)
• 2 bay leaves
• 1 tsp dried marjoram (very German)
• 800 g / 1 lb 12 oz sauerkraut, drained lightly
• 1 tbsp butter (for sauerkraut)
• 1 tbsp brown sugar (optional; balances tang)
• 1.5 kg / 3.3 lb starchy potatoes (for dumplings)
• 2 eggs
• 120 g / 1 cup all-purpose flour
• 2 tsp salt (for dumpling mixture)
• Chopped parsley (optional, for serving)

Method

• 1

  Step 1: Prep the pork for crackling

  Pat pork knuckles very dry. If the skin isn’t already scored, use a sharp knife to score in a crosshatch (don’t cut into the meat). Rub all over with oil, then salt, pepper, and caraway. Leave uncovered in the fridge for 1–12 hours if you can (drier skin = crispier).

• 2

  Step 2: Build the roast base

  Heat oven to **170°C / 340°F (fan 160°C)**. Put onions, carrots, celery (if using), and garlic in a deep roasting tray. Sit the pork knuckles on top, skin-side up. Add beer/stock and bay leaves around (not over the skin).

• 3

  Step 3: Slow roast until tender

  Roast **2 hours 30 minutes**, basting the meat (not the skin) once or twice and topping up liquid if the tray looks dry. You want a steady simmer around the veg, not a dry roast.

• 4

  Step 4: Make it shatteringly crisp

  Increase oven to **230°C / 450°F (fan 210°C)**. Roast **25–40 minutes** until the skin is deeply golden and blistered. If needed, finish under the grill/broiler **2–5 minutes**, watching closely—skin can go from perfect to burnt fast.

• 5

  Step 5: Sauerkraut, warm and glossy

  While pork crisps, melt butter in a pot over medium heat. Add sauerkraut, marjoram, and brown sugar (if using). Splash in a little beer/stock from the tray. Cover and simmer **20 minutes**, stirring now and then, until it’s softened and tastes rounded rather than sharp.

• 6

  Step 6: Kartoffelknödel (potato dumplings)

  Boil potatoes whole, skins on, in salted water until tender, **25–35 minutes**. Peel while warm, then mash/press until smooth. Cool 10 minutes. Mix in eggs, flour, and salt. With wet hands, form **12 dumplings** (golf-ball to small plum size—party-friendly).

• 7

  Step 7: Dark pan gravy

  Remove pork to rest **10–15 minutes**. Spoon off excess fat from the roasting tray. Place tray on the stove over medium heat (or scrape contents into a saucepan). Stir in tomato paste (if using) for **1 minute** until it darkens slightly, then sprinkle flour and cook **1 minute**. Whisk in the tray liquid, scraping up browned bits, and simmer **5–10 minutes** until glossy. Strain for a smooth gravy if you want it extra elegant. Taste and season.

• 8

  Step 8: Serve as a party platter

  Carve or pull the pork into chunks, keeping big pieces of crackling. Arrange on a large board/platter with sauerkraut piled alongside, dumplings in a bowl, and gravy in a jug. Finish with parsley and plenty of black pepper.

Tips

• **Party-serving hack:** Make **smaller dumplings** (12–16) so guests can eat standing with a fork/napkin.
• **Crisp skin insurance:** Keep liquid **below the skin line** and avoid basting the skin. Dry skin is everything.
• **No beer?** Use all stock; add **1 tsp vinegar** and a pinch of sugar to mimic beer’s brightness.
• **Make-ahead:** Roast pork to tender stage earlier (Step 3), chill, then reheat and crisp at high heat right before guests arrive. Dumplings can be poached, cooled, then rewarmed in simmering water for **3–4 minutes**.
• **What to serve with it:** Mustard on the side is classic; a simple cucumber salad also cuts richness beautifully.

Nutrition (per serving, estimate)