SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 484.2
  • Total Fat: 33.4 g
  • Cholesterol: 75.4 mg
  • Sodium: 2,604.0 mg
  • Total Carbs: 23.0 g
  • Dietary Fiber: 4.3 g
  • Protein: 23.8 g

View full nutritional breakdown of Golonka w Kapuscie (Ham hocks in sauerkraut) calories by ingredient
Report Inappropriate Recipe

Golonka w Kapuscie (Ham hocks in sauerkraut)



Introduction

A national dish of Poland, Golonka is known as Pork hocks and can be served with sauerkraut, boiled potatoes, dumplings and rye bread.

Note: Extremely high in Sodium!!
A national dish of Poland, Golonka is known as Pork hocks and can be served with sauerkraut, boiled potatoes, dumplings and rye bread.

Note: Extremely high in Sodium!!

Number of Servings: 4

Ingredients

    4 x 4oz fresh pork shanks (if using smoked, reduce the amount of salt)
    Salt and freshly ground black pepper, to taste
    4 slices bacon, diced
    1 large onion, peeled and sliced
    1 32-oz. packaged refrigerated sauerkraut, rinsed and drained well.
    1/2 teaspoon freshly ground black pepper
    1/4 teaspoon ground allspice
    1 bay leaf
    2 teaspoons Dijon-style mustard
    2 tablespoons brown sugar
    4 ounces beer, room temperature

Directions

1. Singe any remaining hair off then season shanks with salt and pepper, set aside.
2. In large Dutch oven or pot sauté bacon to render fat, stir in onion and cook and stir until onion is tender but not brown; push to one side of pan.
3. Add shanks and brown on all sides, about 15 minutes, turning occasionally.
4. Meanwhile, in large bowl stir together drained sauerkraut and remaining ingredients.
5. Remove shanks, place sauerkraut mixture on bottom of pan, return shanks on top of kraut, drizzle beer over all.
6. Cover and place in 350 degrees F. oven for 2-2 1/2 hours, until shanks are very tender.

Number of Servings: 4

Recipe submitted by SparkPeople user SLAVICGODDESS.






Great Stories from around the Web


Rate This Recipe