Pork hocks and sauerkraut, a favorite of my (Opa) grandfather, is a really traditional German meal and is often served at Oktoberfest.
You may think that hocks are nothing but fat and bones, so look for meaty ones and you'll be surprised by delicious taste. When serving, cut away the fat. Traditionally, this was eaten, just dunked in mustard!
This recipe is easy and quick to prepare, yet it does take some time to cook. Cook the sauerkraut as in the Kassler Chops with Sauerkraut recipe.
Pork Hocks with Sauerkraut
Ingredients:
12 cups water
4 meaty pork hocks
2 large onions, quartered
2 bay leaves
12 peppercorns, slightly crushed
1 1/2 tbsp. sugar
Instructions:
Bring water to boil in a large pot. Add pork hocks, onion, bay leaf, peppercorns and sugar.
Bring to simmer, cover, and simmer till tender, about 1 1/2 hours. Do not overcook (or else meat will fall off bones.)
