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REC: Smoked Pork Hocks with Sauerkraut

Last post Jan 29, 2005 12:13 PM by KC10 . 2 replies.


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  • REC: Smoked Pork Hocks with Sauerkraut
    Smoked Pork Hocks with Sauerkraut

    4 smoked pork hocks (about 4 lbs.)
    4 c. water
    1 onion, sliced
    1/2 tsp. marjoram leaves
    2 (1 lb.) cans sauerkraut, drained
    1/2 tsp. celery seed
    1 apple, cut into eighths

    Place meat, water, onion and marjoram leaves in large kettle or Dutch oven. Heat to boiling. Reduce heat; cover tightly and simmer 1 1/2 hours. Drain liquid from kettle, reserving 1 cup. Add reserved liquid, sauerkraut and celery seed to meat in kettle. Cover; simmer 15 minutes. Add apple; simmer 15 minutes longer.

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    John

     

    John

    “Then He'll call me some day to my home far away, where His Glory forever I'll share.”
  • RE: REC: Smoked Pork Hocks with Sauerkraut
    Sounds good John, I got a hard time getting good smoked ham hocks so I have switched to smoked neck bones. They have a lot more meat. The ham hocks we get here are all bone and skin and no meat. If they get any lower on the leg of the pig it would be pigs feet. Smile.

    Thanks again,

    Boe
    False
  • RE: REC: Smoked Pork Hocks with Sauerkraut
    False

    Kay Click for Winthrop, Minnesota Forecast