Knuckles of pork with sage

Knuckles of pork with sage

Total: 2 hr | Active: 20 Min.
Nutritional value / people: 425 kcal
, Fat: 21 g
, Carbohydrate: 14 g
, Protein: 39 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1kg pork knuckles
½tsp salt
a little pepper
1tbsp white flour
oil for frying


80g diced bacon
2 red onions, sliced
1 celeriac (approx. 400 g), cut into 3 cm cubes
2tbsp sage, roughly chopped
2dl beer (e.g. Amber)
1dl meat bouillon

Sage crunch

1tbsp olive oil
3tbsp panko breadcrumbs or regular breadcrumbs
2tbsp sage, finely chopped
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For a wide casserole dish with a lid

How it's done


Season the knuckles and dust with flour.

Heat a little oil in the dish, fry the knuckles in batches for approx. 3 mins. each side, remove. Wipe the cooking fat from the pan.


Gently fry the bacon lardons in the roasting pan on a medium heat until they turn crispy. Add the onions, celeriac and sage and sauté for approx. 5 mins. Pour in the beer and stock, bring to the boil, reduce the heat. Return the meat to the roasting pan, cover and braise in the centre of an oven preheated to 160°C for approx. 1½ hrs. Take out of the oven, remove the lid. Increase the heat to 220°C.

Sage crunch

Mix the oil, breadcrumbs and sage and spread over the meat. Gratinate the knuckles in the centre of the preheated oven for approx. 10 mins. until the sage crunch is crispy.

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