Sauerkraut and Pork Hocks

Ingredients:

I 2 lb bag of Sauerkraut ( Silverfloss in polybag is best) never never from a can.
2 med apples, peeled and cored and cut into chunks
1lg onion cut into chunks
Fresh pork hocks or smoked meat. ( we like smoked turkey)
or good lean smoked pork hocks or such.

According to your own preference, place in pot as is, or gently squeeze
and then add some water.

Add the apples, onions and meat. I completely cover the meat with the kraut.

Simmer until done to your taste. Some people like a few caraway seeds,
we do not.

However in old time Germany they often placed the kraut after cooking
Into a heavy frying pan and fried it in more fat until it was a light golden brown, which did absolutely nothing for the taste just looks.

I instead achieve that nice look by adding a little Kitchen Bouquet.

Donated by Anita