Braised Pigs' Knuckles Or Hocks
|Pigs knuckles||3 Pound|
|Sauerkraut||3 Cup (48 tbs)|
|Raw potatoes||2 Large, peeled and quartered|
|Caraway seeds/Celery seeds||1 Teaspoon|
1. Pigs' hocks or knuckles may be bought fresh or cured. Wipe the fresh variety with a clean, damp cloth. Place in a large enamel stew pan, add the salt and just enough water to cover the meat. Cover the saucepan. Simmer 2 to 3 hours, or until the meat is very tender.
2. Thirty minutes before they are done, add the sauerkraut and potatoes and the caraway or celery seeds. If smoked or cured pigs' knuckles are selected, omit the salt.