Schweinshaxe
Schweinshaxe (German pronunciation: [ˈʃvaɪns.haksə]), in German cuisine, is a roasted ham hock (or “pork knuckle”),[1] especially popular in Bavaria as Schweinshaxn [ˈʃvaɪns.haksn] or Sauhaxn [ˈsauhaksn] .[2]
Schweinshaxe is one of the formerly typical "Armeleuteessen" (poor man's food) in which recipes were composed which made inexpensive cuts of meat (see, for beef, the popular Sauerbraten). Such inexpensive cuts usually require long periods of preparation. The meat is usually marinated for days, in the case of big cuts up to a week. The Schweinshaxe is then roasted typically—depending on size—for two to three hours. The most popular side dishes are potatoes and cabbage variations.
The Austrian version of this dish is called Stelze [ˈʃtɛl.tsɛ] or in dialect Stötzn/Stelzn ['ʃtœˑ.tsṇ]. It is usually marinated or pre-boiled in a caraway seed and garlic brine, roasted until the skin is crisp, and served with mustard, horseradish, and pickled chili peppers. The Bavarian version is classically served with potato dumplings and red cabbage,[3] or with sauerkraut and potatoes.
See also
References
- Notes
<templatestyles src="Reflist/styles.css" />
Cite error: Invalid <references> tag; parameter "group" is allowed only.
<references />, or <references group="..." /><templatestyles src="Asbox/styles.css"></templatestyles>
 |
This meat-related article is a stub. You can help Wikipedia by expanding it. |
<templatestyles src="Asbox/styles.css"></templatestyles>
 |
This German cuisine-related article is a stub. You can help Wikipedia by expanding it. |
- ↑ Dawn Simonds, Best Food In Town: The Restaurant Lover's Guide to Comfort Food in the Midwest, Emmis Books, 2004, ISBN 1-57860-146-0
- ↑ Gerhard Schulze,Die Erlebnisgesellschaft: Kultursoziologie der Gegenwart, Campus Verlag, 2005, ISBN 3-593-37888-4
- ↑ Lua error in package.lua at line 80: module 'strict' not found.
