Knuckles with Sauerkraut
Alex Leeb, 24 Nov 2006
small pigs' knuckles (or smoked ham
cloves garlic, finely chopped
small Granny Smith apples, peeled, cored, and finely
tablespoons lard or cooking oil
cup beef stock
the pigs' knuckles and drain them thoroughly.
lard in a larger enamel casserole.
Add the onion,
garlic, and apples and sauté for about 5 minutes.
sauerkraut, bay leaves, white wine & beef stock.
the pigs' knuckles down into the sauerkraut and cook,
covered, over low heat for 1 hour, or until the meat is
Serve with boiled potatoes and a little mustard
Yield: Serves 4
by Rose Mary Keller Hughes,
Published at DVHH by Jody McKim Pharr, 24 Nov 2006]