Bavarian Schweinshaxe with Sauerkraut and Potato Dumplings
A German classic perfect for Oktoberfest celebrations
This traditional Bavarian dish combines crispy pork hock, tangy sauerkraut, and soft potato dumplings, bringing a taste of Germany to your table.
- 3 h 30 min
- 4
- Advanced
Ingredients
For the Schweinshaxe
For the Sauerkraut
For the Potato Dumplings
For the Sauce
Preparation
Marinating the Schweinshaxe
Rinse and dry the pork hocks
Rinse and pat dry the pork hocks.
Rub with spices and garlic
Rub them with caraway seeds, salt, pepper, and minced garlic.
Marinate with onions
Place in a large bowl with the quartered onion and cover in the refrigerator for at least 2 hours or overnight.
Important: Ensure the pork hocks' skin is dry before roasting for the best crackling.
Preparing the Sauerkraut
Combine ingredients
In a large pot, combine sauerkraut, onion, apples, and caraway seeds.
Add wine and season
Pour in white wine and season with salt and pepper.
Simmer
Stir well and simmer over low heat for 30 minutes.
Cooking Process
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.
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.
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.
Plating & Serving
Bavarian Schweinshaxe with Sauerkraut and Potato Dumplings
Bavarian Schweinshaxe with Sauerkraut and Potato Dumplings
Chef’s Tip
Marinate the pork overnight for deeper flavor and crispier skin.
Plating & Serving
Place the crispy Schweinshaxe on a large platter, surround with tangy sauerkraut and plump potato dumplings for a classic Bavarian presentation.