Instructions: Wash the pork knuckle and pat dry with absorbent paper.

Melt 20gbutter in a stewpan and brown the pork knuckle on all sides about 10 minutes.

Pour in the wine and stock.

Cut the celery into pieces 2 cm long.

Cut the carrots into rounds 1 cm inch thick.

Add both to the pan cover and cook slowly for 1 hour adding more stock ifnecessary.

Add the cabbage and cook slowly for a further 30 minutes.

Season with salt and pepper.

Meanwhile melt the remaining butter in a frying pan and gently fry the onions until softened.

Push them to the side of the pan.

Season the pork chops with salt and pepper add to the pan and fry until crisp and brown 10 minutes each side.

Add the halved garlic sausages to the stewpan to heat through.

Then take the knuckle out of the pan carefully remove the bones and cut the meat into thick slices.

Put the vegetables in a hot dish and put the meat from the knuckle the chops and the halved sausages on them.

Serves 6

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