Bavarian Schweinshaxe with Sauerkraut and Potato Dumplings

Name: Bavarian Schweinshaxe with Sauerkraut and Potato Dumplings
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Main Course
Ingredients: Pork Hocks; Caraway Seeds; Salt; Black Pepper; Garlic Cloves, minced; Onion, quartered; Beef or Vegetable Broth; Sauerkraut; Onion, thinly sliced; Apples, peeled and grated; Caraway Seeds; White Wine; Salt & Pepper; Potatoes, peeled and quartered; All-Purpose Flour; Eggs, beaten; Salt; Nutmeg; Beef Broth; Cornstarch Slurry; Salt & Pepper

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

Pork Hocks

2 (about 1.5 kg total)

Caraway Seeds

2 tbsp

Salt

1 tbsp

Black Pepper

1 tbsp

Garlic Cloves, minced

Onion, quartered

Beef or Vegetable Broth

2 cups

For the Sauerkraut

Sauerkraut

1 jar (32 oz), drained

Onion, thinly sliced

Apples, peeled and grated

Caraway Seeds

1 tbsp

White Wine

1/2 cup

Salt & Pepper

To taste

For the Potato Dumplings

Potatoes, peeled and quartered

1 kg

All-Purpose Flour

1/2 cup

Eggs, beaten

Salt

1 tsp

Nutmeg

Pinch

For the Sauce

Beef Broth

1 cup (from roast pan)

Cornstarch Slurry

1 tbsp cornstarch mixed with 2 tbsp cold water

Salt & Pepper

To taste

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.

Pro Tip: For fluffier dumplings, use starchy potatoes like Russet or Yukon Gold.

Plating & Serving