Coast Cooking

Coast Cooking: Our ham hocks have nothing on German schweinshaxe

The humble ham hock is a Southern tradition.

We use it for seasoning all types of peas and beans, and it just might make its way into a stew as well, but that is about it.

The Germans out do our petite ham hocks with massive, often smoked hocks that could easily feed three people. 

How do I come about this information? I frequent the only German restaurant for many miles around and it is often on their menu, Cannella is in Bay St. Louis. 

Try their schweinshaxe. You will find it delicious, and you will be bringing several pounds home as leftovers. 

Here's what to do with those leftovers

2 cups cooked black eyed peas

Leftover schweinshaxe

1 chopped red onion

1 chopped bell pepper

2/3 cup sliced celery

2-3 cloves chopped garlic

2 cups chicken stock

Sauté the vegetables in oil for 10 minutes or so, then add the stock, 1/4 cup of the peas and the leftover schweinshaxe. Simmer for 30 minutes, then add the balance of the peas, simmer an additional 5 minutes, then serve with good cornbread or rice.

  Comments