Smoked Pork Hocks With Sauerkraut
|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|
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.