Pork Knuckle, Gurkensalat, Potato Dumplings & Bier Gravy

Pork Knuckle, Gurkensalat, Potato Dumplings & Bier gravy

Dan and Steph
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Bier Gravy

  • 1 brown onion diced
  • 2 garlic cloves minced
  • 1 Tbsp. tomato paste
  • 1 cup beer bier
  • ½ cup chicken stock
  • 2 Tbsp. cornflour


  • 2 large cucumbers sliced thin
  • ½ red onion sliced thin
  • 1 teaspoon salt
  • ½ cup sour cream
  • 2 tablespoons white sugar
  • 2 tablespoons white vinegar
  • 1 teaspoon dried dill
  • 1 teaspoon dried parsley
  • 1 teaspoon paprika

Potato Dumplings

  • 1 kg potatoes peeled & chopped
  • 1 cup plus 2 tablespoons potato starch or more as needed
  • 1 1/2 teaspoons salt or to taste, plus more for the cooking water
  • 1/8 teaspoon ground nutmeg preferably freshly grated
  • 2 free range eggs lightly beaten
  • 6 tablespoons melted butter
  • Buttered breadcrumbs freshly ground black pepper, and/or parsley, for garnish, optional


  • Method
  • 1.Preheat your Weber Traveller to high heat – 240-250 degreec C – place the knuckle in a tray & roast for 45-55mins – until crispy all over
  • (or if using an oven cook according to pack instructions) – (Reserve cooking juices)
  • 2. Bier sauce – Heat fry-pan to med-high heat
  • 3. In fry-pan cook onion and garlic for 2 mins. Add tomato paste and stir until combined.
  • 4. Add reserved cooking juices from the pouch and stir until combined.
  • 5. Add bier and chicken stock, bring to the boil. Combine 2 Tbsp. cornflour with 3 Tbsp. warm water and add to gravy.
  • 6. Simmer until thickened
  • 7. Potato dumplings – Put the potatoes in a large saucepan, cover them with salted water, and bring them to a boil over high heat. Lower the heat to medium; cover the pan and cook for about 20 to 25 minutes until the potatoes are tender.
  • 8. Drain well – Rice/mash the potatoes and spread them out on a large baking sheet or waxed paper; let them cool for about 30 minutes or until completely cooled. You should have about 800 grams of mashed potatoes.
  • 8. Bring a large pot of salted water to a boil.
  • 9. Prepare the potato dumpling dough – In a large mixing bowl, toss the cooled riced potatoes with the potato starch, 1 1/2 teaspoons of salt, and the nutmeg.
  • 10. Add the beaten eggs to the potato mixture and gently mix with your hands to form the dough. Avoid overmixing.
  • 11. Shape the dough into about 12 x golf ball sized dumplings,
  • 12. With a slotted spoon, place the dumplings in the boiling water.
  • 13. When the dumplings float to the top, turn the heat to low, just enough to maintain a simmer. Cover the pan and continue to cook for 6-8 minutes. Make sure the water is not at a rolling boil as it could cause the dumplings to fall apart – they are similar to a gnocchi.
  • 14. Remove the dumplings to a bowl; drizzle with melted butter, and sprinkle lightly with salt to taste.
  • 15. Buttered breadcrumbs – add butter & breadcrumbs to a pan & toast off – add freshly ground black pepper, and/or parsley, as desired – sprinkle over dumplings
  • 16. Cucumber salad – add cucumbers and onion to a bowl
  • 17. Stir sour cream, sugar, vinegar, dill, and parsley together in a bowl
  • 18. Fold cucumber and onion slices into the sour cream mixture – garnish with paprika to serve
Tried this recipe?Let us know how it was!

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