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Remembering Our Danube Swabian Ancestors


Pork Hocks with Sauerkraut

by Alex Leeb, 24 Nov 2006

Comment: Pork Hocks, are very popular in Germany, especially at the Oktoberfest in Munich.

  • 2 1/2-3 pounds pork hocks (or pork shoulder butt half, with bone)

  • 8-9 cups water

  • 1 medium onion, chopped

  • 1 tablespoon salt

  • 4 cups sauerkraut, rinsed and drained

  • 1-2 tablespoons applesauce (optional)

Scrub 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.   

Return 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 potatoes.  
Yield:  Serves 4 to 5.

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



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