Schweinshaxe: Difference between revisions

Browse history interactively

← Previous edit

Content deleted Content added

VisualWikitext

Inline

Latest revision as of 13:04, 18 September 2024

A table with a platter of meat, a glass of beer, and other foods. — Roasted Austrian-style Stelze

Schweinshaxe (German pronunciation: [ˈʃvaɪns.haksə] ^ⓘ; literally "swine's hock"), in German cuisine, is a roasted ham hock (or pork knuckle).^[1] The ham hock is the end of the pig's leg, just above the ankle and below the meaty ham portion. It is especially popular in Bavaria as Schweinshaxn, pronounced [ˈʃvaɪns.haksn̩] oder Sauhax(n) [ˈsaohaks(n̩)].^[2] A variation of this dish is known in parts of Germany as Eisbein, in which the ham hock is pickled and usually slightly boiled.

Schweinshaxe is one of the formerly typical peasant foods, in which recipes were composed to make inexpensive and tough cuts of meat more palatable (cf. for beef the popular Sauerbraten). Such inexpensive cuts usually require long periods of preparation; the meat is sometimes marinated for days, and in the case of big cuts up to a week. The Schweinshaxe is then roasted at low temperatures, typically—depending on size—for two to three hours.

The most popular side dishes are potatoes and cabbage variations. The Bavarian version is classically served with potato dumplings and red cabbage,^[3] or with sauerkraut and potatoes.

The Austrian version of this dish is called Stelze [ˈʃtɛl.tsə] or in dialect Stötzn/Stelzn [ˈʃtœˑ.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.

References

^ 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
^ Darwin Porter; Danforth Prince (2 December 2009). Frommer's Germany 2010. John Wiley & Sons. p. 308. ISBN 978-0-470-47073-2. Retrieved 11 December 2011.

External links

Media related to Schweinshaxe at Wikimedia Commons

This pork-related article is a stub. You can help Wikipedia by expanding it.

This German cuisine-related article is a stub. You can help Wikipedia by expanding it.

[1] 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

[2] Gerhard Schulze,Die Erlebnisgesellschaft: Kultursoziologie der Gegenwart, Campus Verlag, 2005, ISBN 3-593-37888-4

[3] Darwin Porter; Danforth Prince (2 December 2009). Frommer's Germany 2010. John Wiley & Sons. p. 308. ISBN 978-0-470-47073-2. Retrieved 11 December 2011.

[1]

[2]

[3]

@@ Line 1: / Line 1: @@
+{{Short description|German roasted pork dish}}
-[[File:Schweinshaxe Chiang Mai.JPG|thumb|267px|''Schweinshaxe'' served with fried potatoes (Bratkartoffeln) and [[Sauerkraut]] at a Bavarian restaurant in [[Chiang Mai]], Thailand]]
+{{italic title}}
+[[File:00ane Haxen.jpg|thumb|225px|Schweinshaxe with [[Knödel|''Kartoffelknödel'']] (potato dumplings) in Germany]]
 [[File:schweizerhaus04.jpg|thumb|225px|Roasted Austrian-style Stelze|alt=A table with a platter of meat, a glass of beer, and other foods.]]
+[[File:Schweinshaxe Chiang Mai.JPG|thumb|267px|''Schweinshaxe'' served with [[German fries|''Bratkartoffeln'']] (fried potatoes) and [[Sauerkraut]] at a Bavarian restaurant in [[Chiang Mai]], Thailand]]
-'''''Schweinshaxe''''' ({{IPA-de|ˈʃvaɪns.haksə}}), in [[German cuisine]], is a roasted [[ham hock]] (or “pork knuckle”).<ref>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</ref>  The ham hock is the end of the pig's leg, just above the ankle and below the meaty ham portion.  It is especially popular in [[Bavaria]] as '''''Schweinshaxn''''' [ˈʃvaɪns.haksn̩] or '''''Sauhax(n)''''' [ˈsaohaks(n̩)].<ref>Gerhard Schulze,''Die Erlebnisgesellschaft: Kultursoziologie der Gegenwart'', Campus Verlag, 2005, ISBN 3-593-37888-4</ref> A variation of this dish is known in parts of Germany as [[Eisbein]], in which the ham hock is pickled and usually slightly boiled.
+'''''Schweinshaxe''''' ({{IPA|de|ˈʃvaɪns.haksə|audio=De-Schweinshaxe.ogg}}; literally "[[swine]]'s [[hock]]"), in [[German cuisine]], is a roasted [[ham hock]] (or pork knuckle).<ref>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}}</ref>  The ham hock is the end of the pig's leg, just above the ankle and below the meaty ham portion. It is especially popular in [[Bavaria]] as '''''Schweinshaxn''''', {{IPA|de|ˈʃvaɪns.haksn̩|pron}} or '''''Sauhax(n)''''' {{IPA|de|ˈsaohaks(n̩)|}}.<ref>Gerhard Schulze,''Die Erlebnisgesellschaft: Kultursoziologie der Gegenwart'', Campus Verlag, 2005, {{ISBN|3-593-37888-4}}</ref> A variation of this dish is known in parts of Germany as [[Eisbein]], in which the ham hock is pickled and usually slightly boiled.
-Schweinshaxe is one of the formerly typical "Armeleuteessen" (poor man's food), in which recipes were composed which made inexpensive cuts of meat delicious (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 at low temperatures, typically—depending on size—for two to three hours.
+Schweinshaxe is one of the formerly typical [[peasant foods]], in which recipes were composed to make inexpensive and tough cuts of meat more palatable (cf. for beef the popular [[Sauerbraten]]). Such inexpensive cuts usually require long periods of preparation; the meat is sometimes marinated for days, and in the case of big cuts up to a week. The ''Schweinshaxe'' is then roasted at low temperatures, typically—depending on size—for two to three hours.
+The most popular side dishes are [[potato]]es and [[cabbage]] variations. The Bavarian version is classically served with [[Knödel|potato dumplings]] and [[red cabbage]],<ref>{{cite book|author1=Darwin Porter|author2=Danforth Prince|title=Frommer's Germany 2010|url=https://books.google.com/books?id=1pFmQy1Zhj8C|accessdate=11 December 2011|date=2 December 2009|publisher=John Wiley & Sons|isbn=978-0-470-47073-2|page=308}}</ref> or with [[sauerkraut]] and potatoes.
-The most popular side dishes are potatoes and cabbage variations.
-The [[Austrian cuisine|Austrian]] version of this dish is called '''''Stelze''''' [ˈʃtɛl.tsə] 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 (condiment)|mustard]], [[horseradish]], and pickled [[chili pepper]]s. The Bavarian version is classically served with [[potato dumplings]] and [[red cabbage]],<ref>{{cite book|author1=Darwin Porter|author2=Danforth Prince|title=Frommer's Germany 2010|url=https://books.google.com/books?id=1pFmQy1Zhj8C|accessdate=11 December 2011|date=2 December 2009|publisher=John Wiley & Sons|isbn=978-0-470-47073-2|page=308}}</ref> or with [[sauerkraut]] and potatoes.
+The [[Austrian cuisine|Austrian]] version of this dish is called '''''Stelze''''' {{IPA-de|ˈʃtɛl.tsə|}} or in dialect '''''Stötzn'''''/'''''Stelzn''''' {{IPA-de|ˈʃtœˑ.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 (condiment)|mustard]], [[horseradish]], and pickled [[chili pepper]]s.
 ==See also==
-*[[Ham hock]]
+* [[Eisbein]]
+* [[List of ham dishes]]
-*[[Eisbein]]
-*[[List of German dishes]]
+* [[List of German dishes]]
 ==References==
 <references />
+==External links==
-[[Category:German cuisine]]
+* {{Commons category-inline|Schweinshaxe}}
-[[Category:Pork dishes]]
-[[Category:Bavarian cuisine]]
+{{Authority control}}
+[[Category:German pork dishes]]
+[[Category:Bavarian cuisine]]
+[[Category:Peasant food]]
-{{meat-stub}}
+{{pork-stub}}
 {{germany-cuisine-stub}}