Instructions: Soak sauerkraut for minutes in cold water in a large bowl; drain. Place ham hocks in a Dutch oven or a large heat proof casserole. add drained sauerkraut, wine and bay leaf. Press cloves into onion; press onion down into sauerkraut.

Heat to boiling; reduce heat; cover. Simmer very slowly 1 1/2 hours, tossing with a fork once or twice, or until ham hocks are almost tender. Score knockwurst with a sharp knife; place on sauerkraut; simmer 20 minutes longer.

add apple slices, pushing them down into the sauerkraut; cook 10 minutes more.

Scrub potatoes well; cook in boiling salted water for 20 minutes or until done.

Arrange choucroute with potatoes on a large deep platter. 6 servings

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