Pigs' Knuckles and Sauerkraut

Pigs' Knuckles and Sauerkraut

4                 pigs knuckles       2 qts.  boiling water

3 tsps.           salt                       1 qts. sauerkraut

          Place whole knuckles in boiling salted water. Cover and simmer until meat is tender about 2-1/2 to 3 hours. Twenty minutes before serving, pour off most of the water and add sauerkraut. Heat thoroughly. Serve on a bed of sauerkraut. Serves 4.

©Al(Alex-Alexander) D. Girvan 1995. All rights reserved