Smoked Ham Hock Sauerkraut Recipes at Glen Kyser blog

Smoked Ham Hock Sauerkraut Recipes. One key difference is that choucroute is always cooked in wine. Pork hocks and sauerkraut, a favorite of my opa, is a real traditional german food. However, this recipe will work with any number of ham. We get our hocks smoked right away at pelkins. The title of this recipe really covers it all. Today, i’m using the “front” hocks and i will be cooking them with vegetables first to infuse more flavor, and then roasting a bit with soured cabbage. The meat is flavored with black peppercorns, allspice berries, mustard seeds, and bay leaves. Here, sauerkraut is combined with smoked ham hocks, sausages and potatoes. Dump a jar of kraut in the crockpot, toss in the smoked hock, and let it cook on low all day. This version of eisbein is a classic in northern germany, not to be confused with schweinshaxe. This smoked ham hock is a traditional german recipe. Pull the meat off the bone and serve with plenty of that smoke infused cabbage.

Smoked Pork Hock in Sauerkraut — Pape Family Pastures 100 GrassFed
from www.papefamilypastures.com

Here, sauerkraut is combined with smoked ham hocks, sausages and potatoes. Pork hocks and sauerkraut, a favorite of my opa, is a real traditional german food. We get our hocks smoked right away at pelkins. Pull the meat off the bone and serve with plenty of that smoke infused cabbage. Today, i’m using the “front” hocks and i will be cooking them with vegetables first to infuse more flavor, and then roasting a bit with soured cabbage. This version of eisbein is a classic in northern germany, not to be confused with schweinshaxe. This smoked ham hock is a traditional german recipe. One key difference is that choucroute is always cooked in wine. The title of this recipe really covers it all. The meat is flavored with black peppercorns, allspice berries, mustard seeds, and bay leaves.

Smoked Pork Hock in Sauerkraut — Pape Family Pastures 100 GrassFed

Smoked Ham Hock Sauerkraut Recipes Pull the meat off the bone and serve with plenty of that smoke infused cabbage. Dump a jar of kraut in the crockpot, toss in the smoked hock, and let it cook on low all day. This version of eisbein is a classic in northern germany, not to be confused with schweinshaxe. We get our hocks smoked right away at pelkins. Pull the meat off the bone and serve with plenty of that smoke infused cabbage. Pork hocks and sauerkraut, a favorite of my opa, is a real traditional german food. One key difference is that choucroute is always cooked in wine. However, this recipe will work with any number of ham. Today, i’m using the “front” hocks and i will be cooking them with vegetables first to infuse more flavor, and then roasting a bit with soured cabbage. The title of this recipe really covers it all. Here, sauerkraut is combined with smoked ham hocks, sausages and potatoes. This smoked ham hock is a traditional german recipe. The meat is flavored with black peppercorns, allspice berries, mustard seeds, and bay leaves.

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