Sprat’s Pork Hocks with Apples and Sauerkraut
Start with all the ingredients for this delicious meal.
Add veggies to the pot covering the pork hocks.
Add beer, I chose Red Stripe….but any beer will fit the bill.
Simmer over a medium to low heat.
Cook up the bacon and sausage separately to add to the pot.
Add the apple throughout the cooking process.
This german dish has a unique and fabulous flavour with the spices and beer. An Octoberfest specialty but tastes wonderful anytime of the year.
1 package sauerkraut, rinsed well under cold water and drained
6 slices bacon, sliced
1 or 2 links of sausage, sliced
4 pork hocks, skin on
1 whole onion, diced
1 carrot, chopped
1 stalk celery, chopped
3 cloves garlic, chopped
4 apples ( 3 chopped – 1 halved and baked )
1 1/2 tbsp flour or cornstarch
2 tbsp brown sugar
1.5 (12-oz) bottle beer
4 cups water
1 tsp celery seed
1/2 tsp caraway seed
2 small bay leaves
1/4 tsp garlic spice
8 small potatoes, halved
Salt and pepper to taste
Season pork hocks with celery seed, pepper and garlic spice and caraway seed.
In a skillet, saute bacon and sausage over medium-high heat until fat is rendered. Do not brown, then set aside.
In a deep pot, submerge pork hocks with sauerkraut, beer and water. Add chopped carrots, celery and onions. Bring to a rolling boil, reduce to simmer and add bacon, sausage and chopped apples. Add bay leaves, cover and simmer 1 1/2 hours stirring occasionally. Add brown sugar to taste.
Cook chopped red cabbage, and white potatoes separately. Bake apples in the oven with a small amount of water.
When pork hocks are cooked, thicken juices with cornstarch or flour to desired consistency.
Serve pork hocks with red cabbage and potatoes, smothered with sauerkraut and veggies. Garnish with baked apple on the side.