Reviewed: Sep. 23, 2009

Good recipe, but I'd like to suggest making it more authentic by grilling the Hax'n, instead of braising it in a pot. At the Oktoberfest and other large festivals, and in most Gasthäuser in Bayern, you’ll find gegrillte Schweinshax’n on the menu. Grilling the hocks is what makes the skin so crispy (like pork rinds). And you want to make sure they’re fresh, not smoked or cured. I’d also recommend, instead of white wine, which no real Bayer would have with his Hax’n, a good Märzenbier or a Doppelbock. Serve with a Semmelknödel and some Blaukraut, and you’ll have an authentic bairisches Schmankerl. Prost! Brad

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Reviewer:

the Baron

Home Town: Bethlehem, Pennsylvania, USA

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Reviewed: Nov. 27, 2007

very tasty and easy to prepare; this is like what my mother used to make at home; when I was in Germany (Stutgart) I had schweinshaxe that were the very best - the skin was roasted more than this recipe & I will try to get there.

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Reviewer:

GCG

Cooking Level: Intermediate

Home Town: Windsor, Ontario, Canada

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Reviewed: Sep. 8, 2007

I grew up eating this and used to sneak feed it to our dachshund; nicknamed "Schweinhund". Altho it's still not my favorite thing in the world, I knew that my Scottish hubby would love it as he adores German and Austrian food. I'm happy to say that I wasn't wrong and he gobbled it up. Thanks so much Matti!!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Oct. 28, 2006

Found this recipe VERY good, reminds me of when I ate it at the real Hofbrauhaus! The way to pronounce it is Shhh-vine-shacks-uh. Basically means swine shanks.

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Jonesie

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Reviewed: Sep. 4, 2006

I made this for dinner tonight and my husband absolutely LOVED! I used one 2 lb boneless pork knuckle and followed the rest of the recipe as written (well, except I didn't have any leeks...) Thanks so much for sharing. I'll be making this again soon!

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Heather

Home Town: Shamokin, Pennsylvania, USA

Living In: Fiume Veneto, Friuli-Venezia Giulia, Italy

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Reviewed: Oct. 21, 2005

This is probably much easier to prepare and eat, than it is to pronounce! I didn't find pig knuckles, by name, so I used the more easily found meaty hocks. Are they the same? To me, cumin does not seem particularly German and a pinch wouldn't add too much flavor, would it? BTW, just how do you pronounce the name?

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