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Pork Hocks and Kraut

post #1 of 14
Thread Starter 

Did up a batch of hocks and homemade kraut for dinner, using some previously smoked hocks in pops brine.

 

Slowcooked for the day, house smelled amazing when I got in.

Pulled the hocks...

Put them back in with the kraut

 

spooned some of the fat out of the kraut and made up some mashed potatoes, and a side of brussel sprouts.

 

Enjoy!

post #2 of 14

That's some comfort food for sure! Looks really great.

post #3 of 14

I hope you were able to save at least a little for the next day. That looks like one of those foods that gets even better the next day if that is even possible. Nice plate!

post #4 of 14

 

 

 

Wow! :drool  :32:  That does look great! I agree with Todd - that should get even better if it isn't gone already  :smile:  Nice job man  thumb1.gif

post #5 of 14
Thread Starter 
Thansk guys! Despite my best efforts to finish it, there was still more than enough left for today, lookin forward to leftovers for dinner!
post #6 of 14
Quote:
Originally Posted by CDN offroader View Post

Thansk guys! Despite my best efforts to finish it, there was still more than enough left for today, lookin forward to leftovers for dinner!

 

:yahoo:     :banana_smiley:

post #7 of 14

Hi CDN,

 

I love that you made this with your own homemade smoked hocks and homemade sauerkraut!  Looks delicious, and I bet the flavor will really shine on your leftovers!

 

How does the sauerkraut hold up to slow cooking?  I've never tried that before.

 

Looks great, and thanks for sharing!

Clarissa

post #8 of 14
Thread Starter 
Quote:
Originally Posted by SnorkelingGirl View Post

Hi CDN,



 



I love that you made this with your own homemade smoked hocks and homemade sauerkraut!  Looks delicious, and I bet the flavor will really shine on your leftovers!



 



How does the sauerkraut hold up to slow cooking?  I've never tried that before.



 



Looks great, and thanks for sharing!



Clarissa

 



Thanks Clarissa, The kraut holds up well to the slow cooking, it is pretty similar to regular cooked kraut, but a bit softer. Gonna have to start taking the dog on longer walks if i keep making food like this....

Adam
post #9 of 14
Looks real good....comfort food for sure.....bet that would make one helluva sandwich on some good German rye bread.....Willie
post #10 of 14

This is a meal that would make anyone proud! This kind of homemade food is inspiring and makes me hopeful that the old ways of fine crafted home made food will continue.

 

Add to that it was done by a fellow Canadian! You have increased the stature of the Canadian smokers on the forum. Thanks!

 

Now that I have sucked up, can I get an invite for the leftovers?

 

:canada-flag-68:

 

Disco

post #11 of 14
Mmmmm, super tasty looking meal!
post #12 of 14

Man you got to everyone's weak spot with Hocks!  I have a pot of beans in the reefer for today that just screams out for hocks and all I had was loin..........

 

Not a lot of kraut in the south, but beans OMG. I had a butcher I once talked into trying fresh hocks sliced on the shelf in West Texas. He and I had to get him then to call me so I could get some where he got them in. After that he'd always try a suggestion. LOL

 

I try to not to rant and rave over hocks too much. They'll be 7.00/lb soon if ya do.

 

Excellent meal, great job. I am impressed.

post #13 of 14
Thread Starter 
Wow didn't realize everyone would get so excited over the hocks! But they were really good the first day and as leftovers. Even the wife is convinced. Now just got to wait for them to come on sale again to start another batch.
post #14 of 14

Nice hocks and Kraut. I am glad we do not get those little cabbage sprouts here in this country.

 

One Question can you buy fresh hocks throw them in the freezer until you get a good amount of them.Then brine and smoke the whole bunch then refreeze?

 

Dan

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