Maine Super Sauerkraut, Sausage And Veggie Casserole

• 2 onions (large)
• 4-6 garlic cloves
• 1 pound garlic sausage
• 1/4 cup smoked pork chop or bacon
• 1 Yukon Gold Potato (large)
• 3 carrots
• 30 ounces fresh sauerkraut (preferably lacto fermented)
• 1 1/2 pints dark beer or ale
• 1 teaspoon freshly ground pepper
• 1 teaspoon salt to taste
• 1-2 tablespoons olive oil

1. Chop the onions and garlic into chunks and saute them with the smoked pork chop or bacon and olive oil in a heavy casserole. I use my Le Creuset pot. Cook until the onions and garlic begin to soften.
2. Slice the garlic sausage into thick rounds. Chop the carrots into 1/2" slices and the potato into 1/2'" chunks. Rinse the sauerkraut and drain.
3. When the garlic mixture has softened, add the sausage to brown for a few minutes. Add the carrots and potato and cook the mixture for five minutes.
4. Add the drained sauerkraut, beer ( I used a 1 pint, 6 oz bottle of Sebago Red Ale) and freshly ground pepper.
5. Cover the casserole and cook in a 300 degree oven for 3 hours, adding more beer as necessary. Taste for salt before serving and enjoy!

onions, garlic, garlic, pork chop, carrots, fresh sauerkraut, freshly ground pepper, salt, olive oil

Taken from food52.com/recipes/16007-maine-super-sauerkraut-sausage-and-veggie-casserole (may not work)