10 lbs. potatoes
5 lbs. boiling pork
32 oz. sauerkraut
3 lg. eggs
1 tsp. baking powder
2 c. flour
2 tsp. salt

Cover pork hocks with water, add a bay leaf, 2 whole allspice, sliced onion, salt and pepper. Simmer 2 hours. I prefer to cook a roast pork instead.

In a large roaster, layer cooked meat with liquid and added sauerkraut. Bake at 325 degrees for 1 hour.

Meanwhile, peel potatoes, grind, squeeze and twist water out through a cheesecloth. Combine potatoes, eggs, bread crumbs, baking powder, salt and flour. Mix together and form into balls, squeezing mixture together as you do this. Form into 2" balls. Layer in a large kettle of boiling water, boil 30 minutes. Then remove from water and place over sauerkraut meat mixture and bake 30 minutes more.