Alsatian Pork, Potato And Sauerkraut Platter

• 30 g butter
• 2 None onions, peeled and sliced
• 1 None garlic clove, peeled and crushed
• 850 g ready-made sauerkraut (from jars or cans)
• 250 ml dry white wine
• 8 None juniper berries
• 5 None whole cloves
• 2 None bay leaves
• 1 tbsp caster sugar
• 200 g piece smoked streaky bacon
• 1 kg piece gammon, rind removed
• 6 large Continental pork sausages such as Bratwurst or Mettwurst
• 500 g potatoes, peeled and cut into small chunks

1. Melt butter in a Dutch oven, sweat onion and garlic over medium heat for 10 mins until soft. Add sauerkraut, wine, spices, sugar and 1 2/3 cups water. Bring to a boil, add bacon, pork and sausages, cover and simmer for 1 hour 15 mins, stirring occasionally.
2. Add potatoes, cover and cook for 30 mins until potatoes are tender. Season then remove bacon and ham and cut into smaller pieces. Return meat to pan and heat through for 1-2 mins. Serve on warmed plates.

butter, onions, garlic, readymade sauerkraut, white wine, berries, cloves, bay leaves, sugar, bacon, gammon, continental pork

Taken from recipes-plus.com/api/v2.0/recipes/18323 (may not work)