Knuckles of pork with sage

Total time: 2hr
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 425 Kcal, 39g Protein, 14g Carbohydrates, 21g Fat


  • Meat
  • 1 kg pork knuckles
  • 0.5 tsp salt
  • a little pepper
  • 1 tbsp white flour
  • oil for frying
  • Braise
  • 80 g diced bacon
  • 2 red onion, sliced
  • 1 celeriac (approx. 400 g), cut into 3 cm cubes
  • 2 tbsp sage, roughly chopped
  • 2 dl beer (e.g. Amber)
  • 1 dl meat bouillon
  • Sage crunch
  • 1 tbsp olive oil
  • 3 tbsp panko breadcrumbs or regular breadcrumbs
  • 2 tbsp sage, finely chopped
  • Utensils
  • For a wide casserole dish with a lid

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  • Meat

    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.
  • Braise

    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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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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