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Pigs' Knuckles with Sauerkraut

by Alex Leeb, 24 Nov 2006

  • 4 small pigs' knuckles (or smoked ham hocks)

  • 2 onions, chopped

  • 2 cloves garlic, finely chopped

  • 2 small Granny Smith apples, peeled, cored, and finely chopped

  • 2 tablespoons lard or cooking oil

  • 2 pounds sauerkraut

  • 2 bay leaves

  • 1 cup beef stock

Wash the pigs' knuckles and drain them thoroughly.
Melt the lard in a larger enamel casserole.
Add the onion, garlic, and apples and sauté for about 5 minutes.

Add the sauerkraut, bay leaves, white wine & beef stock. Mix well.

Press the pigs' knuckles down into the sauerkraut and cook, covered, over low heat for 1 hour, or until the meat is tender. 
Serve with boiled potatoes and a little mustard or horseradish. 

Yield: Serves 4

[Edited by Rose Mary Keller Hughes, Recipe Coordinator. Published at DVHH by Jody McKim Pharr, 24 Nov 2006]



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Last Updated: 01 Apr 2014

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