Results 1 to 4 of 4

Thread: Need German Style Pigs Knuckle Recipe

  1. #1
    Bruce K. Guest

    Default Need German Style Pigs Knuckle Recipe

    Looking for roasted pigs knuckle recipe.

    Its roasted and comes out of the oven with crispy skin.

    Yumm..

    Thanks

    Bruce

  2. #2
    Victor Sack Guest

    Default Re: Need German Style Pigs Knuckle Recipe

    Bruce K. <[email protected]> wrote:

    > Looking for roasted pigs knuckle recipe.
    >
    > Its roasted and comes out of the oven with crispy skin.
    >
    > Yumm..


    Do you mean Eisbein or Haxe/Hachse? If so, here are what appear to be
    good recipes, both boiled and grilled (I am not a fan of Eisbein and
    have no recipe of my own). Serve with sauerkraut.

    <http://hubpages.com/hub/Cooking_with_Just_Rodney>

    Victor

  3. #3
    Steve Y Guest

    Default Re: Need German Style Pigs Knuckle Recipe

    It's called Schweinhaxe and it's my main reason for visiting Munich

    Have never successfully cooked it at home though. Will try and find the
    recipe I was sent

    Steve

    www.lovelycolour.com

    Bruce K. wrote:
    > Looking for roasted pigs knuckle recipe.


  4. #4
    Steve Y Guest

    Default Re: Need German Style Pigs Knuckle Recipe (SCHWEINSHAXE)

    Here's is one recipe I was sent ages ago


    Steve
    www.lovelycolour.com


    Schweinshaxe

    Here is one version: PORK HOCKS (SCHWEINSHAXE)
    Recipe By :
    Serving Size : 2 Preparation Time :0:00
    Categories : Meats Pork
    Main dish German Amount
    Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 sm Leek
    1 Celery stalk
    1 Carrot
    1 Onion
    2 Meaty pork hocks
    Salt
    Black pepper corns
    2 tb Cooking fat-vegetable shortening.
    pn Cumin, if desired
    Beer or water

    Wash and dice the leek, celery, carrot, and onion. Cook pork hocks,
    diced vegetables, salt and peppercorns in water to cover 2 to 3 hours or
    until tender. Avoid overcooking.
    Remove from water; drain well reserving vegetables and cooking liquid.
    Preheat oven to 425F (220C). Melt fat or shortening in an enamel-lined,
    cast-iron pan. Add drained pork hocks,cooked vegetables and a small
    amount of cooking liquid.
    Bake 30 minutes.
    Moisten meat frequently with more cooking liquid. Before meat is fully
    cooked, sprinkle with beer or water in which a good amount of salt has
    been dissolved. Add cumin to increase flavor, if desired. Serve with
    potato or white bread dumplings or sauerkraut salad. Note: In Bavaria,
    the juices and cooking liquid are strained and served as an accompanying
    sauce.

    Steve Y wrote:

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32