Choucroute Garnie(Shoo-Crewt Gar-Nee, Garnished Sauerkraut)

• 6 slices bacon, cut up
• 1/2 c. chopped onion
• 1 (27 oz.) can sauerkraut, drained
• 2 medium carrots, bias sliced
• 1 Tbsp. sugar
• 8 to 10 juniper berries (optional)
• 6 whole black peppercorns
• 2 whole cloves
• 1 bay leaf
• 1 large sprig parsley
• 3/4 c. chicken broth
• 1/2 c. dry white wine or vermouth
• 4 potatoes, peeled and quartered
• 4 smoked pork chops
• 4 knockwurst, scored diagonally

1. In a 12-inch skillet, cook bacon and onion.
2. Drain off fat. Stir the sauerkraut, carrots and sugar into the skillet.
3. Loosely tie juniper berries, peppercorns, cloves, bay leaf and parsley in cheesecloth bag; bury in center of sauerkraut.
4. Add broth and wine.
5. Bring to boiling. Reduce heat.
6. Simmer, covered, for 10 minutes.
7. Add potatoes, pushing them into kraut.
8. Simmer, covered, for 15 minutes.
9. Top with meats; simmer, covered, for 20 minutes. To serve, discard bag; arrange kraut and potatoes on platter.
10. Top with meats.
11. Makes 4 to 6 servings.

bacon, onion, sauerkraut, carrots, sugar, berries, black peppercorns, cloves, bay leaf, parsley, chicken broth, white wine, potatoes, pork chops

Taken from www.cookbooks.com/Recipe-Details.aspx?id=584274 (may not work)