Sauerkraut with Pork

Ingredients

• •2 pounds pig’s feet or lamb hocks
• •2 pounds neck bones or spareribs
• •3 tablespoons lard or margarine
• •1 large onion
• •1 clove garlic, crushed
• •1 1/2 quarts boiling water
• •1 green pepper, diced
• •4 whole allspice
• •1 bay leaf
• •1/2 teaspoon celery seed
• •1 quart (about 2 pounds) sauerkraut
• •1/4 cup barley
• •1 small apple, chopped
• •1/2 teaspoon caraway seed
• •2 teaspoons salt
• •1/2 teaspoon pepper

Directions

1. 1Brown all meat in lard in a large kettle.
2. 2Add onion and garlic. Fry 1 minute.
3. 3Add boiling water, green pepper, allspice, bay leaf, and celery seed.
4. 4Cover; cook 1 hour or until meat is tender.
5. 5Remove meat; cool. Boil until broth is reduced to 3 cups.
6. 6Discard bones and gristle from meat. Drain and rinse sauerkraut.
7. 7Cook barley in the broth 15 minutes. Add meat, sauerkraut, apple,
8. 8caraway seed, salt, and pepper. Cook 45 minutes longer.
9. 9Serve with potato dumplings, if desired.