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Bavarian Pork And Kraut

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Anonymous (not verified)
Ingredients
  Pork hocks 4 Pound (About 0.75 Pound Each)
  Onion 1 Large, sliced
  Bay leaves 1
  Celery tops 1 Cup (16 tbs)
  Water 2 Cup (32 tbs) (Cold)
  Salt 1 1⁄2 Teaspoon
  Pepper powder 1⁄4 Teaspoon
  Canned sauerkraut 1 Pound (Around 11 Ounces)
  Packed brown sugar 1⁄4 Cup (4 tbs) (Firmly)
  Tart apple 1 , cut into wedges
Directions

1 Simmer pork with onion, bay leaf and celery in water 3 hours, or until tender; drain(Broth makes a delicious base for pea or bean soup).
2 Place pork in 8-cup baking dish; top with undrained sauerkraut mixed with brown sugar and apple wedges; cover.
3 Bake in slow oven (325°) for 1 hour to blend flavors.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Ingredient: 
Pork
Interest: 
Everyday
Servings: 
4

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