Pig's Knuckles and Sauerkraut

Pig’s Knuckles and Sauerkraut

4 pig’s knuckles
3 tsp salt
2 quarts boiling water
1 quart Sauerkraut

Place whole knuckles in boiling salted water. Cover and simmer until meat is tender about 2-1/2 to 3 hours. Twenty minutes before serving, pour off most of the water and add sauerkraut. Heat thoroughly. Serve the meat on a bed of sauerkraut. Serves 4.