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Hax'n or Schweinehaxe (Pork Knuckle)

post #1 of 10
Thread Starter 
My post on the Top Chef thread regarding beer and food made me think of my favorite beer/food pairing, which is Dunkel (Dark German Lager) with Pork... specifically, the Hax'n at Zum Schneider in NYC is a dream come true.

Does anyone have a recipe for Hax'n, also called Schweinehaxe? Seems to be pretty basic other than finding the specific cut of meat.... any and all tips are appreciated.
post #2 of 10
Try googling Schweinshaxn or if you understand German, google Schweinshaxn mit Sauerkraut rezept.
Don't forget to put caraway seeds in the sauerkraut
post #3 of 10
That looks like Eisbein. I couldn't tell you if that is the same as Haxe. I've only had it boiled and wouldn't exactly call it a treat. I thought Haxe might be a roasted version with crispy skin. I think the cut is just a big fresh ham hock.
post #4 of 10
Same thing, It comes from an unsmoked pork hock.There are many ways to prepare it.
post #5 of 10
Between the Dunkelweiss and the German pork, ya just brought me back to the few days I got to spend in Bavaria about 15 years ago.....
post #6 of 10
I know what you mean Steve. I spent two years there.
How about a king sized jaegerschnitzel?
post #7 of 10
Quote:
Originally Posted by thirteenfoxtrot View Post
I know what you mean Steve. I spent two years there.




Whereabouts?......The few days I was there, I stayed in Moosburg for 3 days or so.....also had the opportunity to go to Heufeld for a morning/early afternoon, another larger town down the road from Moosburg , which the name escapes me right now (I think it starts with an "L", had a river running thru the center of town, and they had some tunnel thru a mountainside) for dinner one night, and an afternoon in Munich.



Moosburg was a quaint, cool little town with lots of neat shops and such.....except, nearly NO ONE spoke English, so I had to struggle with my two semesters of High School German and my German-English dictionary.....
post #8 of 10
I was stationed in Amberg and traveled all over Bavaria. My unit (2nd ACR) was in charge of patrolling the entire Czech border during the Cold War. I got to go skiing in the Alps every February, went to the Oktoberfest in Munich twice and took a boat cruise down the Danube where they served venison tenderloin (one of the best meals I've ever had).
I'll get there back one of these years.
post #9 of 10
Anyone ever have the Scheuferle in Franken? It's the shoulder blade, bone in, cut long ways, unreal.



The BOMB!!!





Bamberg has plenty, go to Schlenkerla Gasthaus. Have a Rauchbier while yer at it!
post #10 of 10
Man does that stuff ever look good. Thanks for the pics.

Now I gotta clean the keyboard...and screen.
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