Smoked Pork Hock with Sauerkraut


4 Brandt Pork Hocks,
4 cups of hot water,
4 frozen bread dumplings,
3/4 cup onion chopped,
1 tbsp salt,
1 cup white wine,
12 juniper berries,
2 bay leaves,
200 g Brandt Double Smoked Bacon - chopped,
2 cans Nowka Weinkraut


Cut the smoked bacon into ½” cubes. Cook in a large skillet over medium heat with the chopped onion until the onions become brown. Add sauerkraut and wine and stir occasionally. If it becomes dry add water from the pork hock broth. Cook for 30 minutes. Cook the pork hock in a separate pot and cover the pork hock with water. Bring to a boil and simmer for 1 1/2 hours until the meat is fork tender. Drain the water and let cool. Separate the meat from the bone and the fat from the rind. Cut the meat into small pieces and add to the sauerkraut. Stir and cook for a further 10 minutes.