Pigs' Knuckles And Sauerkraut Recipe
Ingredients
| 6 pigs'knuckles | ||
| 2 sprigs thyme or generous pinch of thyme leaves | ||
| Onions | 2 Large, minced | |
| Garlic | 3 Clove (5gm) | |
| Black pepper | 1/4 Teaspoon | |
| Celery | 2 Tablespoon, minced | |
| Bay leaves | 2 | |
| Parsley | 2 Tablespoon, minced | |
| Potatoes | 4 Large, peeled | |
| Salt | 3 Teaspoon | |
| Sauerkraut large can | 1 | |
Directions
Wash the pigs' knuckles and place them in a pot with 2 quarts water, onions, garlic, celery, parsley, and all seasonings.
Boil 3 to 3 1/2 hours, or until the pigs' knuckles are tender and almost fall apart.
When the knuckles are done, take them out and set aside.
Place the potatoes and sauerkraut in the water and boil until the potatoes are tender.
Put the knuckles back in the pot, warm, and serve.
Boil 3 to 3 1/2 hours, or until the pigs' knuckles are tender and almost fall apart.
When the knuckles are done, take them out and set aside.
Place the potatoes and sauerkraut in the water and boil until the potatoes are tender.
Put the knuckles back in the pot, warm, and serve.
Chef
