Eisbein
This article needs additional citations for verification. (February 2013) |
Eisbein is a German dish of corned ham hock, usually cured and slightly boiled.
Regional variations
[edit]Eisbein is usually sold already cured and sometimes smoked, and then used in simple hearty dishes. Numerous regional variations exist, for example in Berlin it is served with pease pudding.[1] In southern parts of Germany it is usually roasted. In Franconia it is commonly served with mashed potatoes or sauerkraut, in Austria with horseradish and mustard instead.
Etymology
[edit]The German name (literally: 'ice leg') has associations with the practice of using a pig's leg-bone for ice skating. In southern Germany, the common preparation is known as Schweinshaxe.
In other countries
[edit]The Polish cuisine's golonka, '(little shin)' or golonko and the Swedish cuisine's fläsklägg med rotmos are very similar, alternatively grilled on a barbecue. Other similar dishes include the Swiss cuisine's Wädli and the Austrian cuisine's Stelze.
See also
[edit]References
[edit]- ^ "Berlin: History, Lifestyle and Home-Style Cuisine". germanfoods.org. Archived from the original on 2014-03-03.
External links
[edit]Media related to Eisbein at Wikimedia Commons
This German cuisine-related article is a stub. You can help Wikipedia by expanding it. |
This Polish cuisine-related article is a stub. You can help Wikipedia by expanding it. |