Schweinshaxe (Pork Knuckles)

Schweinshaxe (Pork Knuckles)


2 people made this

About this recipe: This is a traditional Bavarian Recipe, although you will get it all over Germany and in many Central European Countries as well. In parts of Germany it is cooked in water and is called Eisbein, however this is the bavarian version and is roasted crispy (knusprig)

kenbac County Dublin, Ireland

Serves: 4 

  • 4 Fresh Pork knuckles (Not pickles or salted)
  • 1 Large Onion
  • 500ml of made gravy mix (Bisto)

Prep:20min  ›  Cook:3hr  ›  Ready in:3hr20min 

  1. Slash the fat (skin) at about 1 inch spaces (or get the butcher to do it for you)
  2. Rub salt on the skin and into the slits
  3. Place Knuckles in a roasting tin with 1 or 2 cups of water.
  4. Place in ore heated over at 200/220 for a total of 3 hours
  5. After ½ hour turn knuckles.
  6. Turn again every ½ hour; making sure that the water does not boil off. Replenish as necessary.
  7. Cut onion into 6 wedges and place in roasting at the last turning.
  8. Remove from oven and allow stand for 10/15 minuets.
  9. Place liquid from roasting tin in a separator and remove fat. Use remaining liquid and make up to 500ml gravy. Place onion pieces into gravy.
  10. For a real traditional Bavarian meal serve with sauerkraut and semmel knodel (Bread Dumpling) or for a simpler meal serve with boiled cabbage and a large roast potato

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Reviews (2)


I made this last night with bratkartoffeln and saurkraut. Delicious - 02 Feb 2011


Something else. Pickles should read "pickled" and servings is 4 - 02 Nov 2008

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