Smoked Pork Hocks With Sauerkraut Recipe

Summary

Difficulty LevelEasyServings4
CuisineCourse
MethodMain Ingredient

Ingredients

 Smoked pork hocks4 Pound
 Water4 Cup (64 tbs)
 Onion1 , sliced
 Marjoram leaves1⁄2 Teaspoon
 Sauerkraut2 Pound (Drained)
 Celery seed1⁄2 Teaspoon
 Apple1 , cut into eights

Nutrition Facts

Serving size

Calories 1279 Calories from Fat 869

% Daily Value*

Total Fat 97 g148.6%

Saturated Fat 28.1 g140.6%

Trans Fat 0 g

Cholesterol 220 mg

Sodium 1962.2 mg81.8%

Total Carbohydrates 39 g13.1%

Dietary Fiber 8.1 g32.5%

Sugars 13.4 g

Protein 71 g141.3%

Vitamin A 1.6% Vitamin C 63.2%

Calcium 9% Iron 20.8%

*Based on a 2000 Calorie diet

Directions

Place meat, water, onion and marjoram leaves in large kettle or Dutch oven.
Heat to boiling.
Reduce heat; cover tightly and simmer 1 1/2 hours.
Drain liquid from kettle, reserving 1 cup.
Add reserved liquid, sauerkraut and celery seed to meat in kettle.
Cover; simmer 15 minutes.
Add apple; simmer 15 minutes longer.
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