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Schweinshaxe in German cuisine, is a roasted ham hock (or "pork knuckle"), especially popular in Bavaria. The Austrian version of this dish, called Stelze is usually marinated or pre-boiled in a caraway seed and garlic brine, roasted until the skin is crisp, and served with mustard, horseradish, and pickled chilies. Schweinshaxe is similar to the popular Latin American "pernil" especially since it includes the chicharrones (although they are not fried).


The ingredients commonly used to prepare this dish are: fresh ham hocks, salt, pepper, dried sage, dried rosemary, chicken or beef broth, onion, carrot, celery roots, parsley roots, peppercorns, sour cream, flour and white wine. Preparation is not very simple, but neither too difficult, as the meat is loosen from the bone and rubbed with salt, pepper and dried herbs, placed on a baking tray and roasted well on all sides until it turns brown. A side sauce is made from meat juices, chicken or beef broth, roots, flour and sour cream, which is served together with the hock. The dish is rather popular with the locals, who enjoy it on any occasion, but it is considered a rather high calories food and it should be carefully combined with other courses.

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Bavarian Ham Hocks - Schweinshaxe,