Pork Knuckles With Sauerkraut and Dumplings

Ingredients

• 5 pork knuckles or pork hocks
• 1 quart sauerkraut
• water

Dumplings

• 1 egg, well beaten
• 1 1/2 tablespoons butter, melted
• 1/2 cup water
• 1 cup flour
• 1/2 teaspoon salt
• 1 dash nutmeg

Directions

1. 1

   Clean pork knuckles, scrape and wash thoroughly.

2. 2

   Combine with sauerkraut and cover with cold water.

3. 3

   Cook slowly until knuckles are tender.

4. 4

   Add melted butter to beaten egg and water.

5. 5

   Sift dry ingredients together and combine with egg mixture; beat thoroughly.

6. 6

   If necessary, add more flour to make a stiff enough batter to drop from a spoon.

7. 7

   Twenty minutes before serving, drop the batter by spoonfuls into the hot sauerkraut.

8. 8

   Cover tightly and cook for 20 to 25 minutes.