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German Steamed Sauerkraut & Pork Hocks

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Rate this recipe 4.4/5 (14 Votes)

Ingredients

  • 2 lbs sauerkraut
  • 1 tbsp lard or shortening
  • 1/2 cup finely chopped onion
  • 1 tbsp sugar
  • 2 cups cold water
  • 6 whole black peppercorns
  • 2 small bay leaves
  • 1 whole allspice
  • 1/2 pound smoked pork hocks or regular pork hocks
  • 1 large raw potato, peeled

Details

Preparation time 20mins
Cooking time 200mins
Adapted from grouprecipes.com

Preparation

Step 1

Drain sauerkraut, wash under cold running water, and let it soak in a pot of cold water for 10-20 minutes. A handful at a time, squeeze the sauerkraut until it is completely dry.
In a heavy 4 quart casserole, melt lard or shortening until a haze forms above it. Add the chopped onions and cook, stirring 8-10 minutes, or until onions are lightly browned. Add sauerkraut, sugar and 2 cups of water mix thoroughly , separating the strands of sauerkraut with a fork. Add spices to mixture and place pork on top of mixture. Bring to a boil over high heat, reduce heat to low, cover and cook for 20 mintues. Grate the raw potatoe directly into the casserole, and with a fork, stir into the sauerkraut mixture . Cover and cook at 350 degrees for 2 hours. or until sauerkraut has absorbed most of the liquid. If too dry, add a little more water. Remove and discard spices. Taste for seasoning .

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