by Alex Leeb

• 4 small pigs’ knuckles (or smoked ham hocks)
• 2 onions, chopped
• 2 cloves garlic, finely chopped
• 2 small Granny Smith apples, peeled, cored, and finely chopped
• 2 tablespoons lard or cooking oil
• 2 pounds sauerkraut
• 2 bay leaves
• 1 cup beef stock

Wash the pigs’ knuckles and drain them thoroughly.
Melt the lard in a larger enamel casserole.
Add the onion, garlic, and apples and sauté for about 5 minutes.

Add the sauerkraut, bay leaves, white wine & beef stock. Mix well.

Press the pigs’ knuckles down into the sauerkraut and cook, covered, over low heat for 1 hour, or until the meat is tender. 
Serve with boiled potatoes and a little mustard or horseradish. 

Yield: Serves 4

[Edited by Rose Mary Keller Hughes, Recipe Coordinator]

Last updated: 12/07/2025