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Kapusta Z Wieprzowina - Polish Sauerkraut Wit

This Kapusta Z Wieprzowina - Polish Sauerkraut Wit recipe uses Pigs Feet and Neck Bones. Serves 6. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 4
• 3 lb

Method (preview)

1. 1

   Split and chop the meat.

2. 2

   Brown in lard and add the onion quarters, garlic, allspice, bay leaf, whole peppers, and celery seed.

3. 3

   Season to taste.

4. 4

   Cover meat with boiling water and cook until meat is half done.

5. 5

   Remove a cup of the liquid for gravy.

6. 6

   Add sauerkraut, caraway seeds, apple and barley and cook until meat is tender.

7. 7

   Serve raw potato dumplings and gravy.