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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Pork Hocks and Sauerkraut Recipe

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This recipe for Pork Hocks and Sauerkraut is from Time Honored Recipes of Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 large pork hocks
1 large pork hock smoked
2 pork ribs
4 bratwurst sausages or smokies (optional)
10 wieners (optional)
3 quarts sauerkraut, not drained
1 bay leaf
1 cup white wine or apple juice
3 cups of stock
Directions:
Directions:
In a large pot, cover 6 pork hocks with water and add
bay leaf, simmer 2 hours. Remove from pot, reserving stock. Take the meat off of the bones and put aside.
Line a cookie sheet with foil, place ribs on the cookie sheet and place in a 450 degree oven to sear for 30 minutes. Place 1 quart of sauerkraut, on the bottom of a large roaster, add ribs, smoked pork hock and pork hock meat and other meat that you prefer. Cover with remaining sauerkraut. Add wine and stock. Bake 325 degree oven for 2 ½ - 3 hours. Take the meat off of the smoked pork hock and cut into pieces. Serve.
Number Of Servings:
Number Of Servings:
8 - 10 people
Personal Notes:
Personal Notes:
I freeze, 2 person servings, and reheat 350 degrees oven for 1 hour.
I served this meal with mashed potatoes, green bean casserole, niblet corn, marinated tomatoes and apple crisp for dessert.
I remember Arnold and Jean serving this and family members savouring the meal.

 

 

 

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