Keyingredient.com uses cookies so that we can provide you with the best user experience and to deliver advertising messages that are tailored to your interests. By continuing to browse the site, you are agreeing to our use of cookies. To manage your cookies on this site, click here. OK
Menu Enter a recipe name, ingredient, keyword...

German Steamed Sauerkraut & Pork Hocks

By


Google Ads
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 .

You'll also love

Review this recipe

Thai Pork Sliders with Pickled Cucumbers, Sriracha Aioli, & Homemade Slider Buns Grilled Blue Cheese & Bacon Stuffed Onions