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Choucroute Garnie Sauerkraut and Ham Hock Recipe

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This easy, hearty one-pot meal from Northern France makes 2 generous servings (more small servings) and is easily doubled.

Choucroute Garnie Sauerkraut and Ham Hock Recipe (+)

Directions

In Dutch oven or other heavy pan large enough to hold all ingredients, heat oil or butter. Add onions and cook until soft, 5 - 10 minutes.
Add remaining ingredients,pressing meat and potatoes down into the liquid. Cover and simmer until potatoes are very tender and meat is easily pulled from bone, about 1 hour. Taste for seasoning, add salt if needed. Serve hot, preferably in wide shallow bowls with juices spooned over.

Container: Dutch oven or heavy pan, with cover, large enough to hold all ingredients

Serving Size: 2 cups

Servings: 2

Enter desired servings:

Ingredients

-		1 large onion, chopped
-		2 tablespoons oil, butter or lard
-		1 meaty smoked pork hock (ham hock)
-		1 pound sauerkraut, preferably fresh (rinse well if canned)
-		1 pound potatoes, whole if small, cut into egg-size chunks if large
-		1 cup dry white wine (or broth)
-		1 cup water
-		2 cloves garlic, minced (optional)
-		1/2 teaspoon freshly ground black pepper
		salt, if needed

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