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Krizsan Kaposzta

4 Tbs. olive oil
1/2 onion chopped
2 garlic cloves chopped
1/2 tsp. gr. black pepper
1/2 cup water
2 psc. of pork hocks smoked (cut into halves)
2 lb. sour kraut (Kissling's brand optional)
1 lb. America's favorite Polish Kielbosa skinned and cut into 1/2 inch. cubes
1 tsp. paprika
1 tsp. gr. black pepper
2 whole bay leaves
1 pinch rosemary dry or fresh
1/4 tsp. dry basil leave
1/4 tsp. dry Thyme leave
1/4 tsp. crushed red pepper
3 tbsp. sour cream optional.

In a heavy sauce pan, add oil and chopped onion and saute. Add garlic, water, 1/2 tsp. pepper and pork hocks. Cook on very low heat until pork hocks are tender (takes about 45 minutes). Meanwhile rinse the sour kraut under running water for 2 minutes or until it is lightly sour. (You can save some sour kraut juice and add it to the dish if the rinsing took to much taste out from the sour kraut.) In a large, deep frying pan add the cubed polish kielbasa and fry it until it golden brown. Add the rinsed sour kraut, paprika, 1 tsp.grd pepper, bay leaves, Basil, rosemary, thyme and crushed red pepper . Mixed it together. Add keilbasa sour kraut mixture to the ham hock covering the hocks and cook it on low heat for 25 minutes. Remove hocks from the dish, add the sour cream, served over baked potato cut into 1/2 inches cubes.

-Compiled and written by Ilona Krizsan

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