How To Make Ham Hock and Sauerkraut Recipe
A hearty and classic German-inspired dish that combines tender ham hocks with tangy sauerkraut.
Preheat oven to 325°F (160°C).
Heat oil in a large Dutch oven over medium-high heat. Add onion, garlic and caraway seeds, sauté until onions are translucent.
Add ham hocks to pot and brown on all sides.
Add sauerkraut, chicken broth and beer, bring to a simmer.
Cover the pot and place in the oven for 3-4 hours until ham hocks are fork-tender.
Remove the ham hocks from the pot and shred the meat. Return the meat to pot and stir to combine.
Season with salt and pepper to taste.
- Calories : 425kcal
- Total Fat : 22g
- Saturated Fat : 5g
- Cholesterol : 77mg
- Sodium : 2409mg
- Total Carbohydrates : 20g
- Dietary Fiber : 6g
- Sugar : 7g
- Protein : 35g
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