Simmer the Pork Hocks in stock or water with the bay leaves, coriander seeds and juniper seeds for several hours until the hocks start to get tender. You can tell as the skin will start to pull away from the hock. Strain and reserve the stock and the hocks, discard the rest.

I rinse the juice off the kraut. The reason is that it tends to get stronger when simmered for a long time.

I use some older apples for this if I have them. just peel off the bruised skin.

You can either grate the apples or cut them in chunks. I don't mind the nice chunks of apple but some like it better when it sort of melts into the kraut.

Core and cut into chunks.

Either mince the onion or use dried onions. I use either and it comes out fine.

For this recipe I chose the raw onion and the diced apple.

Saute the bacon and sweat out some fat and then add the onions and caraway. When they are tender add the beer or wine.

Add the apples and simmer then add to the pot with the reserved stock and the rinsed kraut.

Add the hocks,the browned ribs that I cut into individual riblets. and the smoked sausage. Simmer for 1 hour then add the potatoes if you decide.

The long simmering will further tenderize the hocks and the riblets. You can tell it is ready when the meat on the ribs is nice and tender. Also check the potatoes to see if they are tender.

To serve pile the kraut high in the center of a plate-bowl. Place the meats and potatoes around the kraut. Garnish with parsley. Serve with rye bread and a good beer.