Pigs' Knuckles With Sauerkraut Recipe
Ingredients
| 6 pigs' knuckles | ||
| 2 quarts sauerkraut, canned or in bulk | ||
| Caraway seeds | 1 Tablespoon | |
| Dry white wine or water | ||
| 1 onion studded with cloves | ||
| Potatoes | 12 Medium, peeled | |
| Frankfurters | 12 | |
Directions
1. Scrub the pigs' knuckles thoroughly and drain. Place, with alternate layers of sauerkraut, in a large heavy kettle. Sprinkle throughout with the caraway seeds.
2. Add enough white wine to cover. Insert the onion, cover and simmer gently until the knuckles are tender, three to four hours.
3. One-half hour before the knuckles are done, add the potatoes. Replace the cover and continue cooking until done. If desired, add frankfurters to the kettle five minutes before the knuckles are done
2. Add enough white wine to cover. Insert the onion, cover and simmer gently until the knuckles are tender, three to four hours.
3. One-half hour before the knuckles are done, add the potatoes. Replace the cover and continue cooking until done. If desired, add frankfurters to the kettle five minutes before the knuckles are done
Chef
