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Schweinshaxe, Eisbein / Pork Knuckles

Schweinshaxe / Pork Knuckels If you ever wanted to re-create this typical Oktoberfest dish at home try this recipe, served best with Knödel (German home-made dumplings) and Sauerkraut.


1/2 - 3/4 kg / 17 – 26 oz pork knuckle or 1 – 2 Schweinshaxen fresh or smoked

Salt for fresh Schweinshaxen

canola oil

1 onion

3/4 kg / 26 oz Sauerkraut

2 apples, salt, pepper

juniper berries (Wacholderbeeren)

Fresh garlic

3/8 – 1/2 L / 1.5 – 2 cups chicken or vegetable broth


Sauté the finely chopped onion in some canola oil in a large pot until tender and translucent. Add the Sauerkraut and finely sliced apples, sauté. Season with salt, pepper and the juniper berries. Add the broth and bring to a boil. Season the pork with salt and pepper or the Schweinshaxe, don’t season the smoked Schweinshaxe with salt (it’s already salty). Place the meat on top of the Sauerkraut and simmer covered for 1 - 1.5 hours. Can be cooked in a pressure cooker, cooking time will be reduced drastically. Remove the tender meat out of the pot and season the Sauerkraut to taste. Cut the meat in portions and plate on top of the Sauerkraut.

Foto Credit: Fotolia

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