Pork Hocks with Sauerkraut
Alex Leeb, 24 Nov
Hocks, are very popular in Germany, especially at the
Oktoberfest in Munich.
1/2-3 pounds pork hocks (or pork shoulder butt half,
8-9 cups water
medium onion, chopped
cups sauerkraut, rinsed and drained
1-2 tablespoons applesauce (optional)
pork hocks thoroughly. Place them in a large saucepan or
pot and add water to cover. Add onion, garlic, salt, and
pickling spice. Bring to a boil, then reduce heat; cover
tightly and simmer 1 1/2 to 2 hours, or until meat is
tender. Skim off fat; strain cooking liquid.
1 cup liquid to saucepan or pot. Return hocks to pot
and arrange sauerkraut around hocks. Add applesauce if
preferred. Simmer 10 to 15 minutes, or until cabbage
is tender. Drain. Serve hocks or pork shoulder butt
surrounded by sauerkraut on a hot platter. Serve with
Yield: Serves 4 to 5.
[Edited by Rose Mary Keller Hughes, Recipe Coordinator.
Published at DVHH by Jody
McKim Pharr, 24 Nov 2006]