Alsatian Pork With Sauerkraut

• 5 slices bacon, cut into 1 inch pieces
• 1 can (16 oz) sauerkraut, drained
• 1 medium onion, chopped
• 2 Tbsp brown sugar
• 2 green apples, sliced
• 2 medium potatoes, peeled and cut into chunks
• 10 whole peppercorns
• 4 whole cloves
• 2 bay leaves
• parsley, 4 springs
• 4 smoked pork chops
• 4 pieces smoked kielbasa, cut diagonally into 2 inch long pieces
• 2 cups chicken broth
• 10 juniper berries, optional

1. Cook bacon and onion in a skillet until bacon is crisp, stir constantly.
2. Stir in sauerkraut and brown sugar, add potatoes and apples.
3. In a cheese cloth bag tie peppercorns, juniper berries, cloves, parsley and bay leaves; add to sauerkraut.
4. Add pork chops and smoked kielbasa pieces, pour chicken broth in, stir well.
5. Heat to boiling, then reduce heat, cover and simmer until meat is done, potatoes are tender for about 45 minutes.
6. When done remove spice bag.
7. With a slotted spoon remove sauerkraut, potatoes and apples to a large platter.
8. Arrange meat and kielbasa in the center of the platter.
9. Serve with fresh sourdough bread.

bacon, sauerkraut, onion, brown sugar, green apples, potatoes, peppercorns, cloves, bay leaves, parsley, pork chops, kielbasa, chicken broth, berries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=22283 (may not work)