Choucroute Garni

• 4 pounds sauerkraut refrigerated, rinsed well and drained
• 1/2 pound bacon diced
• 2 onions large, peeled and coarsely chopped
• 3 carrots pared and sliced
• 1/2 cup parsley chopped
• 2 bay leaves
• 10 black peppercorns
• 10 juniper berries
• 4 whole clove
• 3 cups white wine fruity, Riesling or Mosel
• 4 cups chicken broth
• 1 pound boneless pork loin roast cubed
• 1/2 pound ham cubed
• 1 pound smoked pork sausage sliced
• 1 pound brats sliced
• 2 green apples tart, cored and coarsely chopped

1. In a large Dutch oven, or other kettle with lid, slowly cook bacon with carrots and onion over medium heat, stirring occasionally, about 8-10 minutes. Place parsley, bay leaves, peppercorns, juniper berries and cloves in cheesecloth bag or large tea strainer. Add to pot along with sauerkraut, wine and broth. Bring to a boil; cover and simmer for 1 hour. Add pork loin, ham, sausage, and bratwurst; simmer another hour. Add apples and simmer for 20 minutes more. Serve immediately or refrigerate overnight and reheat to serve.

sauerkraut, bacon, onions, carrots, parsley, bay leaves, black, berries, clove, white wine, chicken broth, pork loin, ham, pork sausage, brats, green apples

Taken from www.yummly.com/recipe/Choucroute-Garni-2248316 (may not work)