Smoked Pork Hocks With Sauerkraut Recipe

• 4 smoked pork hocks (about 4 lbs.)
• 4 c. water
• 1 onion, sliced
• 1/2 teaspoon marjoram leaves
• 2 (1 lb.) cans sauerkraut, liquid removed
• 1/2 teaspoon celery seed
• 1 apple, cut into eighths

1. Place meat, water, onion and marjoram leaves in large kettle or possibly Dutch oven.
2. Heat to boiling.
3. Reduce heat; cover tightly and simmer 1 1/2 hrs.
4. Drain liquid from kettle, reserving 1 c.. Add in reserved liquid, sauerkraut and celery seed to meat in kettle.
5. Cover; simmer 15 min.
6. Add in apple; simmer 15 min longer.

pork, water, onion, marjoram leaves, cans sauerkraut, celery, apple

Taken from cookeatshare.com/recipes/smoked-pork-hocks-with-sauerkraut-23139 (may not work)