Recipe: Pork Hocks and Sauerkraut (Golonka w Kapuscie) For Shelby

PORK HOCKS AND SAUERKRAUT
(GOLONKA W KAPUSCIE)

Wash and rinse 4 pork hocks (allowing 1 per person). Place in pot and scald with boiling water to cover. Add 1 tsp. salt, bring to gentle boil and skim off scum until no more forms.

Add:
1 portion diced soup vegetables (carrots, celery, parsley root, onion)
5 peppercorns
2 whole cloves garlic
1 bay leaf
Reduce heat and cook covered 90 minutes.

In a separate pan combine and cook for 1 hour:
1 quart drained, rinsed sauerkraut
3 cups boiling water

Transfer half the sauerkraut, drained, to roasting pan or large casserole, place the hocks on top of it, smother them with remaining sauerkraut, add 2 cups hock stock.

Bake covered in 350 degree F oven 1 hour or until meat is very tender. Thicken sauerkraut with several tsp flour if desired.

Note: I suggest you buy the dumplings at the German delicatessen and add them as you suggested to the recipe.