Usually made with pigs knuckles and served with boiled potatoes, plus a little mustard or grated horseradish.


  • 4 ham hocks (or pigs' knuckles)
  • 2 onions, chopped
  • 2 small Granny Smith apples, peeled, cored, and finely chopped
  • 2 tablespoons lard or other cooking fat
  • 2 pounds saurkraut
  • 2 bay leaves
  • 1 cup white wine
  • 1 cup beef stock


Wash the ham hocks or pigs knuckles and drain thoroughly. In a large enameled cast iron casserole(your favorite large heavy cooking pot)saute the onions and apples in the lard or cooking fat; add the sauerkraut along with the bay leaves, white wine and stock. Mix thoroughly.
Press the ham hocks or pigs knuckles down into the sauerkraut, cover with a lid, and cook over low heat for about 45 minutes, or until the meat is tender.

Makes 4 servings

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Submitted 6/13/05.
Source: Horst Scharfenberg
Submitted By: Eileen Werth
Schweinshaxen mit Kraut