Jim's Meat and Kraut

By JimMac

Ingredients

• 3 to 4 lbs. fresh pork hocks
• 2 cups water
• 1 t caraway seeds
• 1/4 cup brown sugar
• 3 small onions, chopped
• 6 cups sauerkraut, soaked and squeezed dry 3 times
• 3 medium potatoes, peeled and cut into small cubes
• 6 carrots, shredded
• 1 t salt, or to taste
• 1 t pepper, or to taste
• 6 juniper berries
• 4 T dry mustard
• 3 cloves of garlic, thinly sliced
• 6 bratwurst

Details

Servings 8

Preparation

Step 1

Method:

Brown pork hocks in bacon fat in the pressure cooker. Pour the water over the hocks and place the lid on the cooker. Bring the cooker to pressure and cook the hocks for 45 minutes. Allow to cool naturally. Remove hocks and set aside. Add remaining ingredients, except the bratwurst, to the liquid in the pot. Cover the pot and bring to pressure; cook for 15 minutes. Release pressure under cold water. Remove meat from hocks and add to sauerkraut.

Meanwhile, bring a pot of water to the boil. Place bratwurst in the water and allow water to boil again. Remove the pot from the heat and cover; let the bratwurst sit for 25 minutes. Remove the bratwurst from the water and gently brown in bacon fat. Slice the browned bratwurst into 1-inch slices. Add the bratwurst to the sauerkraut. Adjust seasonings and serve. Sauerkraut improves when it is frozen, thawed and reheated.