Knuckle and tongue wash and soak for several hours in cold water. Rinse again, put in a bowl multivarki. Pour water to cover the meat, add salt and pepper. Enable "QUENCHING" for 1 hour. She then transferred (or translated) in "HEATING" mode for 6-7 hours. I usually include before bed and in the morning it is ready. The capacity of my slow cooker 800W.

RUB on a small grater pickles TM 6 sotok and garlic.

Shank to cut one side and remove all the bones.

Language clean from the skin and finely chop together with meat from the shank, which is disconnected from it. Mix with grated cucumber and garlic. Add 4 tbsp of the broth, add salt if necessary, mix well and spread evenly on the shank.

Knuckle wrap into a tight roll and put in a plastic bag. To tie it, poke with a toothpick in several places and squeeze out the air.

Put on tape, and wrapping to seal, to make the knuckle shape of a sausage. To clean for several hours in refrigerator until firm. Then slice with a sharp knife and serve.