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Pork Hocks and Sauerkraut

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


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.

Makes 4 servings

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