Pigs’ Knuckles and Sauerkraut

Pigs’ Knuckles and Sauerkraut Recipe:

1. Put 2 pounds pigs’ knuckles into a large saucepan with water to cover.
2. Add 1 stalk of celery, 1 parsnip, 2 carrots and 1 leek, all cleaned and sliced.
3. Add salt and pepper to taste.
4. Bring the water to a boil.
5. Simmer the pigs’ knuckles for 3 hours.
6. Remove the knuckles from the broth.
7. Strain the broth through a fine sieve.
8. Bring the broth again to a boil.
9. While the pigs’ knuckles are cooking, simmer 2 pounds sauerkraut with 2 apples and 1 onion, peeled and chopped for at least 2 hours.
10. Serve the knuckles with the sauerkraut, potatoes cooked in their jackets and the broth.

List of ingredients required:

• 2 Pounds pigs’ knuckles.
• Water.
• 1 Stalk of celery, cleaned and sliced.
• 1 Parsnip, cleaned and sliced.
• 2 Carrots, cleaned and sliced.
• 1 Leek, cleaned and sliced.
• Salt.
• Pepper.
• 2 Pounds sauerkraut.
• 2 Apples, peeled and chopped.
• 1 Onion, peeled and chopped.
• Potatoes.