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Pigs' Knuckles And Sauerkraut

American.Kitchen's picture
Ingredients
  Pigs knuckles 6
  Thyme leaves/Generous pinch of thyme leaves 2
  Onions 2 Large, minced
  Garlic 3 Clove (15 gm)
  Black pepper 1⁄4 Teaspoon
  Minced celery 2 Tablespoon
  Bay leaves 2
  Minced parsley 2 Tablespoon
  Potatoes 4 Large, peeled
  Salt 3 Teaspoon
  Canned sauerkraut 14 Ounce (1 Large Can)
Directions

Wash the pigs' knuckles and place them in a pot with 2 quarts water, onions, garlic, celery, parsley, and all seasonings.
Boil 3 to 3 1/2 hours, or until the pigs' knuckles are tender and almost fall apart.
When the knuckles are done, take them out and set aside.
Place the potatoes and sauerkraut in the water and boil until the potatoes are tender.
Put the knuckles back in the pot, warm, and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Side Dish
Method: 
Boiled

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