Instructions: Melt 1/4 cup butter in a large, deep pot. Add pork, ham hock & sausage; cook until browned, turning as needed. Remove meat & set aside. Melt remaining butter in pot, add onions & cook until clear. Add wine & stir about 3 minutes or long enough to deglaze pot. Stir in broth, sauerkraut, anise seeds, cayenne, parsley & meat. Bring to a boil; reduce heat to low, cover & let simmer about 1 1/2 hours or until flavors are well blended & meats are tender. Remove fat & bones from ham hock; cut or tear meat into bite size pieces, leaving skin on if desired. Cut sausage into bite size pieces. Skim & discard fat from the surface of the soup; return meats to the soup. Ladle soup into large bowls. Offer sour cream alongside & let guests spoon as much as they like into their soup.

Makes 6 to 8 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.