In Alsatian winstubs, Waedele is a reliable favourite on winter menus. This pork knuckle, first poached then braised in the oven, offers meat that falls apart at the touch of a fork beneath golden, crackling skin. Served on a bed of sauerkraut or with potatoes, it embodies the generosity of Alsatian cuisine.
What is Waedele?
In dialect, Waedele refers to the knuckle, the lower part of the pig's leg. Rich in collagen, this cut needs long cooking to become tender and full of flavour. It is sold lightly salted or smoked by Alsatian butchers. It is one of the classic garnishes of sauerkraut, but is also served on its own as a main course, braised in beer or white wine.
The secret: cooking it twice
To get tender meat and crisp skin, Waedele is cooked in two stages. It is first poached for a long time in an aromatic stock, then braised in the oven where it browns and caramelises. This method guarantees a moist result without drying out the meat.
The Waedele recipe
Ingredients for 4 people
- 2 lightly salted hind pork knuckles (about 1.2 kg each)
- 1 onion studded with 2 cloves
- 1 carrot
- 1 bouquet garni
- 6 juniper berries and 1 teaspoon black peppercorns
- 2 onions, sliced
- 25 cl Riesling or lager
- 30 g butter or lard
- 1 tablespoon honey (optional)
Method
- If the knuckles are salted, soak them in cold water for 2 hours, changing the water once.
- Place them in a large pot with the studded onion, carrot, bouquet garni, juniper and pepper. Cover with cold water, bring to a simmer and poach, covered, for 1 hour 30 minutes.
- Preheat the oven to 180 °C. Drain the knuckles, keeping some of the stock.
- In an ovenproof dish, soften the sliced onions in the butter, then lay the knuckles on top. Pour in the Riesling or beer and 20 cl of stock.
- Braise in the oven for 1 hour, basting the knuckles with the cooking juices every 15 minutes.
- To finish, brush the skin with honey if you like and raise the oven to 220 °C for 15 minutes to make it really crisp.
What to serve with Waedele
The classic side is sauerkraut, cooked in Riesling with juniper berries. Boiled or sautéed potatoes, a warm potato salad or Knepfle also work very well. Do not forget mustard and horseradish, essentials on the table. For wine, a dry Riesling brings the freshness needed against the richness of the dish, while a Pinot Gris offers more roundness. For more ideas, see our guide to Alsatian food and wine pairings.
Our tips
The poaching can be done the day before: keep the knuckles in their stock in the fridge, then simply roast them the next day. The leftover stock makes an excellent soup base. For a convivial meal, bring the whole knuckles to the centre of the table and carve them in front of your guests.
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