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4 to 6
servingsEasy
Published 1993
Known throughout southwestern Germany, Alsace, and Switzerland by a variety of local names, this pleasant mixture of stewed dried fruit and dumplings has only one name among the Pennsylvania Dutch: Schnitz un Gnepp. It is one of those filling Sunday dinner dishes that from one pot feeds many.
Cover the ham hocks in a deep saucepan with ham or pork stock and apple wine. Simmer 1 hour or until the liquid is reduced to 3 quarts (3 liters) and the meat is tender. Remove the hocks, trim off the fat, and pick the meat from the bones. Discard the bones and reserve 2 cups (300 g) of coarsely chopped meat.
Add the dried fruit and reserved meat to the meat stock, cover, and simmer 35