Choucroute A L'Alasacienne

• 2 medium onions
• 8 whole cloves
• 8 smoked loin pork chops (about 1-inch thick)
• 2 slices fat salt pork (1/4-inch thick)
• 2 pared carrots
• 1/2 slab bacon
• 10 whole black peppers
• 12 juniper berries
• 4 lb. sauerkraut (about 9 c.)
• 3 chicken bouillon cubes, dissolved in 3 c. boiling water
• 1 1/2 c. dry white wine
• 8 medium-size knockwurst
• 8 pared large size potatoes (3 lb.)
• 1/2 c. melted butter or margarine
• chopped parsley

1. Peel onions and stud each with 4 cloves.
2. Place onions, pork chops, salt pork, carrots and bacon in large 8-quart kettle.
3. Add black pepper and juniper berries, tied in a piece of cheesecloth, to the kettle.
4. Cover all with drained sauerkraut and pour chicken bouillon and white wine throughout.
5. Bring to a boil and simmer for 2 1/2 hours.
6. Make diagonal cuts (3) in each of the knockwurst and add them to the kettle 15 minutes before the end of cooking.

onions, cloves, pork chops, salt, carrots, bacon, black peppers, berries, sauerkraut, chicken bouillon cubes, white wine, potatoes, butter, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=610470 (may not work)