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''Schweinshaxe'' ((:ˈʃvaɪns.haksə)), in German cuisine, is a roasted ham hock (or “pork knuckle”),〔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〕 especially popular in Bavaria as ''Schweinshaxn'' () or ''Sauhax'' () .〔Gerhard Schulze,''Die Erlebnisgesellschaft: Kultursoziologie der Gegenwart'', Campus Verlag, 2005, ISBN 3-593-37888-4〕 The Austrian version of this dish is called ''Stelze'' () or in dialect ''Stötzn''/''Stelzn'' (). 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. The Bavarian version is often served with potato dumplings and red cabbage, or with sauerkraut and potatoes. ==See also== *Ham hock *Eisbein *List of German dishes 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Schweinshaxe」の詳細全文を読む スポンサード リンク
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