Smoked Pork Hock with Sauerkraut

Smoked Pork Hock with Sauerkraut

4 Brandt Pork Hocks
4 cups of hot water
4 frozen bread dumplings
3/4 cup onion, chopped
1 tbsp salt
1 cup white wine
12 juniper berries
2 bay leaves
200 g Brandt Double Smoked Bacon, chopped
2 cans Nowka Weinkraut

In a pot with water, boil the Brandt Smoked Pork Hocks for about an hour. Drain liquid and reserve 1 cup.

In a large skillet, saute the Brandt Double Smoked Bacon and onions. Separate the Nowka Sauerkraut slightly and add to the pan together with the reserved liquid, white wine, bay leaves and juniper berries. Cover and cook over low heat for 30 mintues, stirring occasionally. If necessary add more water. Once cooked return Brandt Pork Hocks to the skillet and heat for an additional 15 minutes. Cook frozen dumplings in boiling water until cooked.

Serve with sauerkraut and meat.

Serves 4 - 6