Schweinshaxe (German Pork Knuckle) – The Daring Gourmet

Onwa January 27, 2025

0 12 minutes read

schweinshaxe recipe traditional german pork knuckles roasted grilled broiled crispy skin ham hocks bavarian oktoberfest authentic caraway seeds beer gravy eisbein

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These roasted German pork knuckles feature a wonderfully crispy-brown exterior encasing moist and succulent fall-off-the-bone meat. Known as Schweinshaxe, it’s a traditional German dish that has since become a world-renowned sensation. With historic roots in peasant cooking, today it’s a staple at festivals and celebrations – most notably Oktoberfest – served on special occasions, for family gatherings, and in restaurants throughout Germany. Served with traditional sides like Sauerkraut, Rotkohl, Kartoffelklöße or Semmelknödel and often drizzled with gravy, I’m going to share a traditional Schweinshaxe recipe with you so that you can make this sensational dish right at home!

When you think of hearty German cuisine, one dish stands out as the epitome of rustic indulgence: the Schweinshaxe. This crispy, juicy pork knuckle is a traditional Bavarian specialty that has won the hearts (and stomachs) of food lovers worldwide. Whether served at an Oktoberfest celebration or as a centerpiece in a cozy village Gasthaus, the Schweinshaxe is more than just a meal, it’s a cultural experience.

Beyond its mouthwatering flavor, the Schweinshaxe represents a warm and welcoming spirit. It’s a dish meant to be shared in good company, evoking images of long wooden tables filled with friends and family, clinking glasses, and cheerful conversation. This sense of community is a cornerstone of Bavarian culture and one of the reasons why the Schweinshaxe has taken its place among Germany’s most beloved dishes. And its irresistible combination of crispy skin, tender meat, and bold flavors makes it a dish you’ll never forget. So grab a fork, raise your glass, and toast to this Bavarian masterpiece – Prost!

What is Schweinshaxe?

Schweinshaxe is roasted pork knuckle, a traditional German dish. Depending on the region of Germany, roasted pork knuckle goes by many different names: Schweinshaxe or Schweinshaxn or Sauhaxn (Bavaria), Hachse, Haxe, Haxn, Hechse, Eisbein (northern Germany), Haspel (Hesse), Knöchla or Adlerhaxe (Franconia), Hämmchen, Bötel, Haspel, Stelze (Austria), Wädli or Gnagi (Switzerland)….you get the point. I’m referring to it as Schweinshaxe because that is what I grew up calling it in southern Germany.

Schweinshaxe has its roots in peasant cooking where frugal German farmers would use every part of the pig. The pig knuckles, rich in flavor and surrounded by a thick layer of skin, became a favorite dish. Over time Bavarian cooks perfected the art of roasting the knuckle to achieve what is now that signature combination of crackling skin and moist fork-tender meat. This dish is popular throughout Germany but has become most closely associated with the Bierhalle culture of Bavaria’s Oktoberfest.

How to Make Schweinshaxe

There are multiple approaches to making traditional Schweinshaxe and both the ingredients and the method differ depending on the region of Germany. Some cooks season the pork and go straight to roasting it while others boil it first and then roast it, and some brine the pork first (more typical in north Germany). These methods all produce delicious outcomes and just come down to regional traditional and personal preference. I would imagine there is also an element of logistics involved; for example when Schweinshaxe are being churned in mass quantities at Oktoberfests, they’re usually given a quick rub down with seasonings and then slid on the spit to roast over the fire. When making them at home, I know a lot of Germans who use a more involved approach by first boiling them in water and often beer with seasonings and vegetables (thereby infusing Schweinshaxe with more flavor) before transferring them to the oven to broil. By boiling them first, the elastin and collagen get a head start in breaking down, making the meat more tender before it gets roasted in the oven. This is the method that I grew up with and was taught in Germany and is what I’m sharing here.

German Pork Knuckle Ingredients

The seasonings and ingredients in German pork knuckles vary from region to region as well as within regions. But here is a commonly used flavor profile and is how I make Schweinshaxe:

Pork Knuckles: The joint between the pig’s leg and foot (more details on that below so you know what to look for). A large pork knuckle will serve two people. This recipe calls for two pork knuckles to serve four. You can make just one if you prefer or make more and just increase the other ingredients accordingly (if you’re only adding one more pork knuckle to serve 6 the vegetables and seasonings will be sufficient, you’ll just need to increase the water and beer to ensure they covered in the pot).
Vegetables: I use onions, garlic, carrots, celery, and leek. These go into the cooking broth and as the pork knuckles are simmering they will draw in these flavors. You may prefer a clear gravy at the end, but I like to take some of the cooked vegetables to puree in my final gravy for more flavor, as I often do when I make my Rouladen.
Seasonings: I use peppercorns, bay leaves, juniper berries (very much a “traditional” German flavor that gives it a rustic touch), whole cloves, salt, and caraway seeds (a Bavarian touch; my Bavarian Mutti can’t stand the flavor, something I kid her about because, come on…they’re a must in Zwiebelkuchen!). Don’t worry if you don’t have all of the spices. While I do recommend them, your Schweinshaxe will be delicious even if you don’t use all of them.
Beer: This is very much a Bavarian touch and it is optional. There also a couple of ways you can utilize it to make this dish. You can either add it to the cooking liquid like I do in this recipe and you’ll use that beer-infused cooking liquid at the end to make the gravy. Or you can use water only in the cooking liquid and then add beer to taste when you’re making the gravy, giving you more control over how much beer flavor it has. The benefit of simmering the pork hocks in the beer solution is that it contains enzymes that help break down the tough fibers in the meat and simultaneously makes the meat more tender and flavorful, the same way it’s used to tenderize and flavor Guinness Beef Stew and the way wine is used to tenderize the beef and chicken when making Beef Bourguignon, Sauerbraten, and Coq Au Vin. But if you prefer, you can omit the beer entirely.
- What kind of beer? Most Germans use light/pale beer, such as Pilsner. Some opt for a dark Bavarian beer, but in the absence of an actual imported Bavarian dark beer do not substitute stout, lager or Guinness (it’s the wrong flavor profile and you’ll end up with sauce that is too bitter/too sweet).
Cornstarch: This is dissolved in a little water and stirred into the gravy at the very end to thicken it. You can also use arrowroot if you prefer. Both of them are gluten-free.

What is Pork Knuckle?

A pork knuckle is the joint between the pig’s leg and foot. It’s a tough cut of meat with a lot of connective tissue and fat, which makes it ideal for slow-cooking, allowing the connective tissue to break down and for the meat to become fall-apart tender. Pork knuckle is known by various names including pig knuckle, pork hock, ham hock and pork shank. A hog has four knuckles, two on the front legs and two on the rear legs. The pork knuckles on the front legs are smaller and are commonly used for making smoked ham hocks for adding to soups and stews. The pork knuckle specifically used for Schweinshaxe comes from the rear leg of the hog because it is considerably larger and meatier than the front leg. So when you visit your local butcher be sure to specify that this is what you need. And make sure you are getting a fresh pork knuckle and not one that has been brined or smoked.

fresh pork knuckle ham hock for schweinshaxe

What to Serve with Schweinshaxe

In true German fashion, the Schweinshaxe is typically served with a variety of hearty side dishes including:

Sauerkraut: be sure to use real German Sauerkraut (you can often find it at World Market, at Aldi and Lidl, and in some Walmart stores). You can also check out my tutorial on How to Make Sauerkraut.
Rotkohl: German braised cabbage. Check out my recipe for traditional German Rotkohl.
Kartoffelklöße: check out my recipe for these classic German Potato Dumplings.
Semmelknödel: these are German bread dumplings. See my recipe for traditional Semmelknödel.
Spätzle: a favorite in the Swabia region of southern Germany, see my recipe for Spätzle.
Kartoffelsalat: a classic southern German vinegar-based potato salad, check out my recipe for German Potato Salad.
Pommes (French fries): check out my Cajun Fries post for a tutorial on making perfect fries (simply omit the Cajun seasoning)!
Bratkartoffeln: German fried potatoes
Boiled or Mashed Potatoes

Storage & Tips for Leftovers

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Note, the pork rind will no longer be crispy but you can crisp it up by putting it under the broiler again. Alternatively, remove all the meat from the Schweinshaxe and store the meat only. The meat can also be frozen for up to 3 months.

Some delicious ways to use the leftovers is to use the shredded meat in bean soups and stews, with butter beans (like my Southern Butter Beans), on sandwiches, or fried up with Bratkartoffeln (German hash browns).

Schweinshaxe Recipe

Let’s get started!

Look over your ham hocks and remove any hairs/bristles if there are any. Give them a rinse.

Select a pot that fits the ham hocks fairly snugly so that you end up having to use too much water to cover them and thereby dilute the final gravy. Place the ham hocks in a large pot with the vegetables and seasonings and pour the beer over it. Then pour over enough water to come to nearly the top of the ham hocks. Bring the liquid to a boil, then reduce the heat to a simmer.

schweinshaxe recipe simmering ham hock in pot with vegetables and spices

Cook the ham hocks for 90 minutes, occasionally skimming off the foam that rises to the top. After 90 minutes carefully remove the ham hocks and transfer them to a cutting board. Let them cool for a few minutes to allow some of the moisture to evaporate from the skins (this will help them become crispy as they roast). Optional: some cooks like to then take a sharp knife and score the skin around the hocks (most commonly they’re sliced vertically and then horizontally to create squares, or in a diamond shape). This will further enable to skins to become nice and crispy. Sprinkle a little salt all over the skin.

Towards the end of the ham hocks simmering, preheat the oven to 400 F/ 200 C (for optimal and the most even results, use your convection roast setting if you have it and reduce the temperature to 450 F / 190 C).

Place the ham hocks in a roasting pan (ideally it will have a rack to allow the air to circulate under the hocks, but this isn’t a must) and roast them for 60-90 minutes until the skins are crispy and a very deep brown color. If you like eating the pork rinds and want them extra crispy, set your oven now to broil and broil the hocks for an additional 10-20 minutes until the skins are crispy and blistered, rotating the pan halfway through. Keep a close watch on them to make sure they don’t burn. Once they are done tent the pan with foil and set aside while you’re making the gravy (see below).

how to make schweinshaxe simmering and broiling

Beer Gravy Recipe

Strain the cooking liquid and place 3 cups of it in a blender along with some of the cooked vegetables (note: if you prefer a more pronounced beer flavor in your gravy, reduce that to 2 cups and add an additional cup of beer to the gravy). Blend until smooth. (Alternatively place the cooking water and vegetables in a saucepan and use an immersion blender.) Pour the puree into a saucepan and add the tomato paste. When the Schweinshaxe are done roasting, pour all of the juices (at least 1 cup) from the roasting pan into the saucepan. Bring the gravy to a boil, reduce it to a steady simmer, and let it simmer uncovered for about 15 minutes to reduce a little. Stir in the cornstarch slurry and simmer for another 2 minutes until the gravy is thickened. If the consistency is thicker than you like, add a little more of the cooking water. If the consistency is too thin, let it simmer until it’s reduced to the desired consistency or add a little more cornstarch slurry. Add salt and pepper to taste.

Serve the Schweinshaxe with the gravy on the side with traditional sides like German Potato Dumplings, Semmelknödel, Rotkohl, or Sauerkraut (see serving recommendations in blog post above).

Enjoy!

For more traditional German recipes try my: