309 - Musket has you in Hock
By Lauren Gosnell
When Helmut Enser opened up The Musket nearly 30 years ago, he wanted to bring authentic German food to his Etobicoke neighbourhood.
Today, he has handed over the cooking reins to his son, Richard, but the restaurant continues to serve up traditional German fare like the ham hocks and schnitzels that are so popular with his patrons.
So what exactly is a ham hock? It is the lower leg of a pig with the meat still attached to the bone - and it is nearly the size of a small bowling ball. After rubbing in The Musket's secret blend of seasonings which took years to perfect, Richard first boils the hock to cook it completely. Then it is immersed in a bubbling deep fryer to give the outer skin a dark brown crispy seal.
Although not a heart-healthy meal to eat on a daily basis, the deep-fried hock is a tender comforting flavourful dish that wins over many new fans. It’s definitely a best seller among The Musket’s large clientele of German expatriates.
Helmut’s tip to novice ham hock diners: Cut right in toward the bone. The meat in the centre is the soft and juicy prize.
Another favourite is the Jägerschnitzel or Hunter’s schnitzel – a very lean slice of pork, coated in bread crumbs and topped with thick creamy mushroom sauce. The rich tasty sauce is made with heavy cream and butter, so go easy if you’re counting calories.
All of the Musket’s dishes come with classic German sides like red cabbage and sauerkraut as well as spätzle egg noodles and a knödel bread dumpling. Both are usually served with gravy.
Naturally, no authentic German meal would be complete without beer. The Musket has a wide selection to choose from such as the Bitburger pilsner.
If you like your Oktoberfest year-round, The Musket is the place to be.
40 Advance Rd