This recipe is from Episode 5 of Secret Meat Business


  • Stock

  • 1 Ham hock

  • 1 clove garlic

  • 1 stalk celery, sliced

  • 1 carrot, sliced

  • 1 brown onion, sliced

  • Choucroute

  • 3 apples, grated

  • 2 smoked sausages

  • 4 pork sausages

  • 1 cup white wine

  • 3 cups ham stock

  • 100 gms butter

  • 200 gms pancetta, sliced

  • 300 gms pork belly

  • 1 kg sauerkraut

  • 2 bay leaves

  • 1 tablespoons fennel seeds

  • 1 teaspoon Juniper berries


  • 1.

    To make the ham stock, place the ham hock in to a large pot and add the bay leaves, the fennel seeds & juniper berries.

  • 2.

    Add the chopped vegetables, enough cold water to cover the ham hock.

  • 3.

    Place the pot on the stove and bring to the boil

  • 4.

    Simmer gently for 2 hours, top up the water if the level falls below the hock.

  • 5.

    In a separate large baking dish or oven proof pot and add a layer of sauerkraut to the base of the dish, add the grated apples & pork belly, sausages.

  • 6.

    Lay the pancetta over the top & then add a layer of sauerkraut over the top.

  • 7.

    Top with the bay leaves, Juniper berries, & fennel seeds.

  • 8.

    Remove the ham hock from the stock and cut four small piece and place over the sauerkraut, add the stock & white wine.

  • 9.

    Then add the butter & cover.

  • 10.

    Place the baking dish in the oven, covered with a tight fitting lid & cook at 175C for 1 to 1 ½ hours.

  • 11.

    Serve with lashings of French mustard

Nutritional information

Nutritional analysis per serving (18 servings)

  • Energy 294kj
  • Fat Total 23g
  • Saturated Fat 9g
  • Protein 11g
  • Carbohydrate 9g
  • Sugar 5g
  • Sodium 776mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by gordiReport