Main Course · Lunch · Dinner · Eastern European ·

Bavarian Schweinshaxe with Sauerkraut and Potato Dumplings

Name: Bavarian Schweinshaxe with Sauerkraut and Potato Dumplings
Prep time: 70 min
Cook time: 210 min
Total time: 280 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: Pork Hocks, 2 (about 1.5 kg total); Caraway Seeds, 2 tbsp; Salt, 1 tbsp; Black Pepper, 1 tbsp; Garlic Cloves, minced, 4; Onion, quartered, 1; Beef or Vegetable Broth, 2 cups; Sauerkraut, 1 jar (32 oz), drained; Onion, thinly sliced, 1; Apples, peeled and grated, 2; Caraway Seeds, 1 tbsp; White Wine, 1/2 cup; Salt & Pepper, To taste; Potatoes, peeled and quartered, 1 kg; All-Purpose Flour, 1/2 cup; Eggs, beaten, 2; Salt, 1 tsp; Nutmeg, Pinch; Beef Broth, 1 cup (from roast pan); Cornstarch Slurry, 1 tbsp cornstarch mixed with 2 tbsp cold water; Salt & Pepper, To taste

This traditional Bavarian dish combines crispy pork hock, tangy sauerkraut, and soft potato dumplings, bringing a taste of Germany to your table.

4.3(276 reviews)

·By Ethan Brooks·June 30, 2025

Bavarian Schweinshaxe with Sauerkraut and Potato Dumplings — Main Course served and photographed from above

Prep

1 h 10 min

Cook

3 h 30 min

Difficulty

Advanced

Serves

Ingredients

Servings

For the Schweinshaxe

For the Sauerkraut

For the Potato Dumplings

For the Sauce

Nutrition

Per serving

Calories: 1285 kcal
Protein: 76.8 g
Carbs: 89.5 g
Fat: 66.6 g
Fiber: 12.1 g

Whole recipe

Total

Calories: 5140 kcal
Protein: 307.3 g
Carbs: 358 g
Fat: 266.5 g
Fiber: 48.2 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Pork Hocks 2 (about 1.5 kg total)	3200	250	0	240	0
Caraway Seeds 2 tbsp	95	4	6	8	4
Salt 1 tbsp	0	0	0	0	0
Black Pepper 1 tbsp	17	0	4	0	2
Garlic Cloves, minced 4	18	0.8	4	0	0.2
Onion, quartered 1	60	2	14	0	3
Beef or Vegetable Broth 2 cups	30	3	3	1	0
Sauerkraut 1 jar (32 oz), drained	140	6	28	2	10
Onion, thinly sliced 1	60	2	14	0	3
Apples, peeled and grated 2	190	1	50	0	8
Caraway Seeds 1 tbsp	47	2	3	4	2
White Wine 1/2 cup	100	0	4	0	0
Salt & Pepper To taste	0	0	0	0	0
Potatoes, peeled and quartered 1 kg	770	18	170	0	14
All-Purpose Flour 1/2 cup	228	6	48	1	2
Eggs, beaten 2	140	12	1	10	0
Salt 1 tsp	0	0	0	0	0
Nutmeg Pinch	2	0	0	0	0
Beef Broth 1 cup (from roast pan)	15	1.5	2	0.5	0
Cornstarch Slurry 1 tbsp cornstarch mixed with 2 tbsp cold water	30	0	7	0	0
Salt & Pepper To taste	0	0	0	0	0

These are estimates based on typical values and should not be considered dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Schweinshaxe

1
Rinse and dry the pork hocks
Rinse and pat dry the pork hocks.
2
Rub with spices and garlic
Rub them with caraway seeds, salt, pepper, and minced garlic.
3
Marinate with onions
Place in a large bowl with the quartered onion and cover in the refrigerator for at least 2 hours or overnight.
Tip: Important: Ensure the pork hocks' skin is dry before roasting for the best crackling.

Preparing the Sauerkraut

1
Combine ingredients
In a large pot, combine sauerkraut, onion, apples, and caraway seeds.
2
Add wine and season
Pour in white wine and season with salt and pepper.
3
Simmer
Stir well and simmer over low heat for 30 minutes.

How to Make Bavarian Schweinshaxe with Sauerkraut and Potato Dumplings

Total time: 4 h 40 min · Yields 4 servings

1
Roasting the Schweinshaxe
Preheat oven to 350°F (175°C). Place marinated hocks in a roasting pan, add broth, cover with foil, and roast for 2 hours.
2
Crisping the Skin
Increase oven temperature to 425°F (220°C), remove foil, and roast for an additional 20-30 minutes until skin is crispy.
3
Making the Dumplings
Boil potatoes until tender, mash them, and let cool. Mix with flour, eggs, salt, and nutmeg. Form into balls and simmer in salted water until they rise to the surface.