Smoked Eisbein & apple sauce with a parmesan mash & caramilized carrots

By Digital Team
18 July 2019
Image supplied.

Image supplied.


  • 1kg Smoked Pork Eisbein
  • 1 Chopped onion
  • 1 carrot, sliced thinly
  • 2 tablespoons of brown sugar
  • Rosemary
  • 1 Clove of garlic
  • 4 Potatoes, peeled and washed
  • 1 apple
  • 50g of Parmesan Cheese
  • 1/4 cup of Butter
  • Portuguese Spice Mix
  • 1 Tablespoon of Apple Cider Vinegar



  • Cut the potatoes into quarters and bring to a boil.When they are soft, remove from heat and mash them up with a spoon or a masher.
  • Add 50g of butter and 50g of parmesan cheese and let it cook for 2-3min.Remove from heat and season to taste.

Apple Sauce:

  • Chopped 1 apple and bring to a boil with 2 tablespoons of brown sugar.Let it simmer for about 10 min and remove from heat.
  • Add 1 tablespoon of Apple Cider Vinegar and blend well until smooth and saucy.

Smoked Eisbein:

Pre-heat oven to 180 degrees.

  • Make small cuts in your Eisbein and stuff it with Rosemary sticks and roughly cut garlic cloves.
  • Add a tablespoon of brown sugar and chopped onion.
  • Add a little bit of water in your tray or casserole with your pork and season with salt and pepper.
  • Cover with foil and let it cook in the oven for about an hour.
  • Make a basting with your spice mix and butter and keep basting your pork.
  • Roast your Eisbein for an hour and a half, while you are basting to ensure that the pork is moist.
  • Serve with Apple sauce and Mash.


  • Add 20g of butter and salt to your carrots and let them simmer for 5 min. They should not be too over cooked as you want the crunchiness of the carrots.
  • Do not cook them for longer than 10 min.

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