Michael Symon's Pork and Garlic Sausage Braised in Beer

• 1 tablespoon oil
• 8 ounces thick slab bacon, cut into large dice
• 1 lb pork shoulder, cut into 1 inch cubes
• 1 onion, thinly sliced
• 12 ounces light german beer
• 12 ounces chicken stock (or more, to cover)
• 1 lb garlic sausage, sliced 1/4 inch thick
• 1 head cabbage, sliced thinly
• 2 granny smith apples, peeled seeded and sliced 1/4 inch thick
• 2 lbs waxy potatoes, sliced 1/4 inch thick (like Yukon Golds)
• 1 teaspoon caraway seed
• salt and pepper
• 1 loaf crusty bread

1. In a large ovenproof casserole, heat the oil, brown the bacon and pork, remove from the pan, and set aside.
2. Add the onions and saute over low heat for 10 minutes.
3. Add the browned meat, beer, and enough chicken stock to cover.
4. Bring to a boil and simmer for 45 minutes.
5. Preheat oven to 350 degrees F.
6. Add the sausage, cabbage, apples, potatoes, and caraway seeds and season with salt and pepper.
7. Cover and cook in the oven until meat is tender, about 45 minutes.
8. Serve with crusty bread.

oil, bacon, pork shoulder, onion, chicken, garlic sausage, cabbage, granny smith apples, potatoes, caraway seed, salt, crusty bread

Taken from www.food.com/recipe/michael-symons-pork-and-garlic-sausage-braised-in-beer-31542 (may not work)