German-Style Pork And Sauerkraut

• 1/2 (8 oz.) pkg. sliced bacon
• 3 knackwurst
• 3 fully cooked weisswurst or bratwurst
• 4 smoked pork loin chops (each 1-inch thick)
• 1 medium size onion, chopped
• 1 (32 oz.) bag sauerkraut, drained
• 2 medium size carrots, cut diagonally into 1/4-inch slices
• 1 c. apple juice
• 8 small red potatoes (about 1 1/4 lb.), each cut in half
• 1 Tbsp. chopped parsley

1. About 1 1/2 hours before serving, in 12-inch skillet over medium-low heat, cook bacon slices until browned.
2. Remove bacon to paper towels to drain. Set aside.
3. Cut a few diagonal slashes in each knackwurst or weisswurst.
4. In drippings in skillet over medium heat, cook sausages and pork chops, in batches, until browned.
5. Remove sausages and chops to plate.
6. In drippings in skillet, cook onion until tender, stirring occasionally. Add sauerkraut, carrots, apple juice and 1/2 cup water. Tuck in pork chops.
7. Over high heat, heat to boiling. Reduce heat to low, cover and cook 10 minutes.
8. Stir in potato halves; cook 20 minutes. Return sausages to skillet; cook 10 to 15 minutes until sausages are heated through and potatoes are tender.
9. Coarsely crumble bacon into skillet. Sprinkle with parsley.
10. Makes 6 servings.

bacon, knackwurst, pork loin chops, onion, sauerkraut, carrots, apple juice, red potatoes, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=275655 (may not work)