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Kapusta z Wieprzowina - Polish Sauerkraut with Pork

4 Pigs feet
3 lb Neck bones or 3 lbs spare ribs
1 lg Onion
1 Bud garlic
4 Whole allspice
1 Bay leaf
4 Whole peppers
1/2 ts Celery seed
1 qt Sauerkraut
1/2 ts Caraway seed
1/2 Minced apple
3 tb Barley
Salt and pepper


Split and chop the meat. Brown in lard and add the onion quarters, garlic, allspice, bay leaf, whole peppers, and celery seed. Season to taste. Cover meat with boiling water and cook until meat is half done. Remove a cup of the liquid for gravy. Add sauerkraut, caraway seeds, apple and barley and cook until meat is tender. Serve raw potato dumplings and gravy.




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