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SMOKED PORK HOCKS WITH SAUERKRAUT 
4 smoked pork hocks (about 4 lbs.)
4 c. water
1 onion, sliced
1/2 tsp. marjoram leaves
2 (1 lb.) cans sauerkraut, drained
1/2 tsp. celery seed
1 apple, cut into eighths

Place meat, water, onion and marjoram leaves in large kettle or Dutch oven. Heat to boiling. Reduce heat; cover tightly and simmer 1 1/2 hours. Drain liquid from kettle, reserving 1 cup. Add reserved liquid, sauerkraut and celery seed to meat in kettle. Cover; simmer 15 minutes. Add apple; simmer 15 minutes longer.
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