Ingredients:

4 pork hocks
2 quarts hot water
2 teaspoons salt
1 quart sauerkraut
1/2 teaspoon caraway seed, if desired

Directions:

Wash hocks and place in a large saucepan. Cover with hot water, and salt, bring to a boil, then reduce the heat and simmer gently until the meat is almost tender, about 2 hours. Pour off most of the water, add sauerkraut and caraway seed and cook for 30 minutes longer.