 |
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] |
