Smoked Pork Hock with Sauerkraut
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.