4 pounds refrigerated sauerkraut, well rinsed and drained
1/2 pound bacon, diced
2 large onions, peeled and coarsely chopped
3 carrots, pared and sliced
1/2 cup chopped parsley
2 bay leaves
10 juniper berries
4 whole cloves
3 cups fruity white wine (Riesling or Mosel)
4 cups chicken broth
1 pound boneless pork loin, cubed
1/2 pound ham, cubed
1 pound smoked sausage, sliced
1 pound bratwurst, sliced
2 tart green apples, cored and coarsely chopped
1-In a large Dutch oven, or kettle with lid, slowly cook bacon with carrots
and onion over medium heat, stirring occasionally, for 8 to 10 minutes.
2-Place parsley, bay leaves, peppercorns, juniper berries and cloves in cheesecloth
bag or large tea strainer. Add to pot with sauerkraut, wine and broth.
Bring to a boil, cover and simmer for 1 hour.
3-Add pork loin, ham, sausage, and bratwurst. Simmer for another hour.
4-Add apples and simmer for a further 20 minutes.
5-Serve immediately or refrigerate overnight and reheat.
April 22, 2008