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| Smoked Pork Hocks With Sauerkraut |
| 4 smoked pork hocks ('bout 4 pounds) 4 cups water 1 onion sliced 1/2 teaspoon marjoram leaves 2 cans ( 1 pound each) sauerkraut, (drained) 1/2 teaspoon celery seed 1 apple, cut into eighths |
| 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 longer. |
| 4 Servings |
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