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Glazed Mini Eisbein with Roasted Onion & Sweet Potato Salad
Glazed Mini Eisbein with Roasted Onion & Sweet Potato Salad

Smoked and covered in a sticky orange and ginger glaze, these roasted mini eisbeins are hare-raisingly #JustDelicious!

Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Serves: 6



Glazed Mini Eisbeins


2 packs

Eskort Smoked Mini Eisbein

65 ml (½ C)

apricot jam

30 ml (2 T)

harissa spice, for the eisbein


oranges, zest and juice

250 ml (1 C)


250 ml (1 C)


125 ml (½ C)

fresh ginger, finely chopped

5 ml (1 t)

vanilla essence

5 ml (1 t)

harissa spice, for the glaze

250 ml (1 C)

orange marmalade



1 kg

sweet potatoes


red onions, quartered

45 ml (3 T)

fresh thyme, chopped

125 ml (½ C)

olive oil


salt and pepper, to taste

3 handfuls

fresh salad leaves

1 bunch

red grapes

250 ml (1 C)

feta cheese, crumbled


Orange and Ginger Glazed Mini Eisbein

  • Preheat the oven to 220°C.

  • Rub the eisbein with the harissa spice and using a basting brush, glaze with the apricot jam.

  • Place the eisbein in a deep casserole dish, add the orange juice and cover with water.

  • Cover the dish with two layers of foil and bake in the preheated oven for two hours.

  • While the eisbein is in the oven, place the water, sugar, orange zest, vanilla and ginger in a saucepan and stir well until the sugar has dissolved.

  • Simmer over a medium heat for 10 - 15 minutes.

  • Remove from the heat and carefully pour through a sieve into a mixing bowl to remove the ginger pieces, then stir in the orange marmalade and leave to cool.

  • Once the eisbein is done, remove from the oven, drain the water from the casserole dish and generously brush on the orange and ginger glaze.

  • Return the eisbein to the oven at 220°C for 15 minutes to allow the glaze to become golden and sticky.

Roasted Onion and Sweet Potato Salad

  • Place the sweet potatoes and onions on a baking tray and drizzle with olive oil.

  • Season with the thyme, salt and pepper, and bake in the oven at 220°C for 15 - 20 minutes until cooked.

  • TIP: Bake the sweet potatoes in the oven while the eisbein is cooking to reduce the total cooking time.

  • Remove the baking tray from the oven and allow to cool. O

  • n a large serving platter, roughly arrange the salad leaves into a layer, top with red grapes and feta cheese, then finish with roasted sweet potatoes and red onions.


  • Serve an Orange and Ginger Glazed Mini Eisbein with a generous portion of the Roasted Onion and Sweet Potato Salad.

  • Dress the salad with the pan juices for extra flavour.

Recipe Meal Types: - Roasts - Lunch - Dinner - Entertaining
The following product can be used with this recipe:
Avaliable at Eskort Butcheries

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