Glazed Pork Hocks in Beer with Sauerkraut
This is a recipe that appeared in one of the early Canadian Living magazine, which was filled with recipes and crafts with little advertisement.. I had made this recipe when the magazine first came out and was very pleased with the results.
I did remember that beer and brown sugar were part of the recipe but not that Tomato juice was also part of the recipe. I used my turkey roaster which was a big mistake as with all the incredible smells as the hocks cooked slowly in the beer and tomato juice, those that walked by the roaster would take a peak. Because of this, the hocks were not as glazed as they were the last time I made this recipe and the hocks had slowly cooked in the oven.
A jar of sauerkraut was rinsed in cold water and added to the hocks with caraway seeds. The hocks were eaten the next day after being heated up. They were delicious!
Left over meat was stripped from the bones and heated. It was served on top of toasted olive bread with grilled mozzarella cheese and pickled dill beans! The sweetness of the caramelized onions and sauerkraut was delicious!
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