I’m excited to announce that this week is all about creating an Oktoberfest feast! Every day this week I’ll share a Bavarian recipe, then on Friday I’ve got the ultimate guide to hosting your own Oktoberfest dinner party. It includes all the details like what to make ahead of time, planning out your oven space, and of course a few great beer recommendations!
The iconic festival kicked off in Munich this past weekend but you can still celebrate wherever you are in the world. Possibly the most famous dish served at Oktoberfest is schweinshaxe, a whole roasted pork knuckle. It is so incredibly satisfying to tear into this comfort food after a long day of stein hoisting and dancing!
I jumped at the chance to go to Oktoberfest while I was living in Berlin. It was an absolute whirlwind, definitely a once-in-a-lifetime trip – from figuring out how to charm our way into the tents to dancing on tables, I loved every minute. If you go, you simply have to dress the part in lederhosen or a dirndl!
Traditionally a knuckle is served to each person, but each knuckle can easily feed two with sides. However you serve it, make sure everyone gets some delicious crispy skin!
Pork knuckles are also commonly called ham hocks in the States. One key thing to know is that Bavarian schweinshaxe is made with fresh ham hocks, not smoked. My local Asian market carried these huge knuckles for around $5 each, which is a great deal in our area where this is considered a specialty item.
Have any of you gone to Oktoberfest in Munich, or is it on your bucket list? I hope you’re excited for more delicious German recipes throughout the week!
More Oktoberfeast Recipes
 |
 |
 |
 |
Käsespätzle (Cheese Noodles) |
Rotkohl (Red Cabbage) |
Apfelstrudel (Apple Strudel) |
Ultimate Oktoberfest Party Guide |
The famous Oktoberfest schweinshaxe, a whole roasted pork knuckle - so incredibly satisfying after a long day of stein hoisting and dancing!
- 1 onion halved & thickly sliced
- 2 pork knuckles
- 1 clove garlic halved
- 12 oz. dark lager
- 1 T. salt
-
Open the pork packaging and let the skin dry in the fridge overnight. This helps it get nice & crisp!
-
Preheat oven to 350°.
-
Arrange onion slices to cover the bottom of a small roasting pan, just large enough for your pork knuckles.
-
Rub the hocks with the cut side of the garlic, then moisten with beer. Rub salt into the skin of each hock.
-
Add the garlic halves on top of the onions, then place the hocks upright on top of the onions. Pour remaining beer into the bottom of the pan.
-
Roast at 350° for three hours. Baste the hocks with beer every 45 minutes. Check that the bottom of the pan doesn't dry out and add more beer as needed.
-
After three hours, turn the oven up to 450° for 10-15 minutes until the skin is crackling and cuts easily.
Print Recipe
More Oktoberfeast Recipes
|
|
|
|
Käsespätzle (Cheese Noodles) |
Rotkohl (Red Cabbage) |
Apfelstrudel (Apple Strudel) |
Ultimate Oktoberfest Party Guide |
Leave a Reply