Bavarian Pork And Kraut
|Pork hocks||4 Pound (About 0.75 Pound Each)|
|Onion||1 Large, sliced|
|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|
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 (325Â°) for 1 hour to blend flavors.