Chez Jenny Chaucroute

• 3 tablespoons chicken fat
• 2 onions (minced)
• 2 cups riesling wine
• 1 cup chicken stock
• 2 lbs pork chops
• 3 lbs sauerkraut (drained, rinsed)
• fresh cracked pepper (to taste)
• 2 whole cloves
• 6 juniper berries
• 2 bay leaves
• 2 garlic cloves (peeled)
• 6 knackwurst of frankfurters (boiled, chunked)
• 6 fresh german frankfurters (boiled, chunked)
• 1 lb kielbasa (boiled, chunked)
• 2 lbs small red potatoes (boiled, chunked)
• 1 lb bacon (crisp cooked, crumbled)
• mustard

1. Heat oven 350.
2. Heat fat in a large dutch oven.
3. Add onion.
4. Saute 3 minutes.
5. Add wine and stock.
6. Bring to a boil.
7. Add chops, sauerkraut, pepper, cloves, berries, bay leaves and garlic.
8. Cover.
9. Bake 1 1/2 hours.
10. Mound in the center of a large platter.
11. Surround with sausages and potatoes.
12. Scatter bacon on top.
13. Serve with mustards and remaining Reisling.

chicken fat, onions, riesling wine, chicken stock, pork chops, sauerkraut, fresh cracked pepper, cloves, berries, bay leaves, garlic, knackwurst of frankfurters, frankfurters, kielbasa, red potatoes, bacon, mustard

Taken from www.food.com/recipe/chez-jenny-chaucroute-163712 (may not work)