Frikassé On Smoked Pork Knuckle

Frikase på røkt svineknoke - Real husmannskost_page_thumb[2]

This traditional Norwegian dish is incredibly delicious winter food! Pork knuckle is very easy to prepare and if you cook the knuckle the night before you’ll use max 20 minutes to cook this delicious dinner.

1.5 kg [3,3 lb] smoked or salted pork knuckle
350 g [12 oz] swede, diced
350 g [12 oz] carrots, diced
150 g [5,3 oz] celeriac, diced
150 g [5,3 oz] green peas
2 tablespoons butter
2 tablespoons flour


[1] Boil the knuckle in a large saucepan with water for about 1.5 to 2 hours. When the meat let go of the bone it is done. If you use salted pork knuckle it pays to rinse it in water first to prevent the broth from getting too salty.

[2] Remove the knockle and set aside.

[3] Melt 2 tablespoons of butter in a suitably large saucepan and stir in 2 heaped tablespoons of flour.

[4] Whisk in broth gradually, use about 7 dl / 1,4 pt. Make the sauce slightly thinner than you would a bechamel as you’ll add the vegetables to it. Add the vegetables. Simmer under a lid for about 10 minutes.

[5] Pick the meat from the knuckle and cut it in pieces. Add meat to the sauce and vegetables and cook for a couple minutes.

[6] Serve with boiled pototes, a little chopped parsley on top and ground pepper. If you buy an extra large knuckle you’ll have dinner for at least two days.