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Smoked Pork Hocks With Sauerkraut

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Ingredients
  Smoked pork hocks 4 Pound
  Water 4 Cup (64 tbs)
  Onion 1 , sliced
  Marjoram leaves 1⁄2 Teaspoon
  Sauerkraut 2 Pound (Drained)
  Celery seed 1⁄2 Teaspoon
  Apple 1 , cut into eights
Directions

Place meat, water, onion and marjoram leaves in large kettle or Dutch oven.
Heat to boiling.
Reduce heat; cover tightly and simmer 1 1/2 hours.
Drain liquid from kettle, reserving 1 cup.
Add reserved liquid, sauerkraut and celery seed to meat in kettle.
Cover; simmer 15 minutes.
Add apple; simmer 15 minutes longer.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Stir Fried
Ingredient: 
Pork
Servings: 
4

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