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.
Print this recipe
Source: Horst Scharfenberg
Submitted By: Eileen Werth
Schweinshaxen mit Kraut