Norwegian Stew with Pork Knuckle and Smoked Sausage

Place the pork knuckle in a large pot and cover with cold water.

Bring to a boil and skim off impurities from the surface.

Lower the heat and let the knuckle simmer covered for 2 to 3 hours, until the meat is tender and comes easily off the bone.

Remove the pork knuckle from the pot and let it cool slightly.

Strain the stock and return it to the pot.

Peel potatoes, carrots and rutabaga, and cut everything into even cubes.

Clean the leek and cut it into rings.

Peel the onion and chop it roughly.

Add the vegetables to the stock and bring to a boil.

Let the stew simmer for 25 to 30 minutes, until the vegetables are tender but still hold their shape.

Stir flour into a little cold water until smooth.

Stir the slurry into the pot while the stew simmers.

Remove the meat from the pork knuckle and cut it into rough pieces.

Slice the smoked sausage.

Return meat and sausage to the pot.

Let the stew simmer gently over low heat for 15 minutes.

Season with salt and pepper before serving.