Homemade Pork Knuckle Sausage with Yogurt and Chili Sauce

Ingredients

• 2 pork knuckle (Approximately 1.2 kg of edible meat once removed from the bones.)
• 2 L Coca-Cola (Enough to cover the meat.)
• 2 L water (Enough to cover the meat together with the Coca-Cola.)
• 1 carrot (Whole or cut into large pieces.)
• 1 onion (Peeled.)
• g garlic (20 g for cooking; it may be left whole or lightly crushed.)
• 3 g black peppercorns
• 3 bay leaves
• 5 g salt (For cooking the pork.)
• 100 g butter (For frying the garlic and drizzling over the meat.)
• g garlic (20 g, for frying in the butter.)
• 200 g sweet-and-sour pickles (Finely chopped.)
• 20 g parsley (Finely chopped.)
• g garlic (10 g, crushed.)
• 3 g salt (For mixing with the meat.)
• 1 g ground black pepper
• 10 g parsley (Finely chopped, for finishing the sauce.)
• 5 g garlic (For the sauce.)
• 150 g Greek yogurt (Plain, unsweetened.)
• 50 g mayonnaise
• 20 g honey
• 5 ml lime juice
• 10 ml water (For adjusting the sauce consistency.)
• 10 g chili sauce
• 2 g sweet paprika

Steps

1. 1

   Place a few spoons or a rack in the bottom of a large pot so the pork knuckles do not stick directly to the bottom. Add the two pork knuckles.

2. 2

   Pour in the Coca-Cola and water until the meat is completely covered. Bring the liquid to a boil and boil for 1 hour.

3. 3

   Add the carrot, onion, 20 g of garlic, black peppercorns, bay leaves, and 5 g of salt.

4. 4

   Continue boiling for another 2 hours, until the meat is very tender and easily pulls away from the bones.

5. 5

   Remove the pork knuckles from the pot and let them cool enough to handle. Separate all the meat from the bones and discard the bones and any excess tough tissue.

6. 6

   Chop the cooked meat into small, even pieces suitable for forming a piece that can later be sliced.

7. 7

   Chop or mince the 20 g of garlic intended for the butter. Melt the butter in a skillet over medium heat.

8. 8

   Add the garlic to the hot butter and fry until fragrant, without letting it burn.

9. 9

   Drizzle the hot butter and fried garlic over the chopped meat. Add the finely chopped pickles, 20 g of chopped parsley, and 10 g of crushed garlic.

10. 10

    Season with 3 g of salt and 1 g of black pepper. Mix carefully until the butter, aromatics, and pickles are evenly distributed.

11. 11

    Cut off the top or opening of a clean large plastic bottle to create a cylindrical mold. Put the meat mixture inside and press it down firmly to compact it and remove air pockets.

12. 12

    Refrigerate the mold for at least 1 hour, until the mixture is firm and can be removed from the mold and sliced.

13. 13

    To prepare the sauce, place the 5 g of garlic, Greek yogurt, mayonnaise, and honey in a blender.

14. 14

    Add the lime juice, water, chili sauce, and sweet paprika. Blend until smooth and creamy.

15. 15

    Pour the sauce into a bowl. Add the 10 g of chopped parsley and mix until incorporated.

16. 16

    Remove the chilled homemade sausage from the mold, slice it, and serve with the sauce.

Notes

Keep the sausage refrigerated until serving. The mixture must be compacted well in the mold so the slices do not fall apart. The original recipe calls for using the cut portion of a plastic bottle as a mold; use a clean, food-safe bottle, or replace it with a lined cylindrical mold.

Nutrition per serving

• main course
• pork
• homemade
• boiled
• chilled
• sliced
• sauce
• festive