Fresh Polish Sausage Braised in Sauerkraut with Parsleyed Potatoes

• 4 tablespoons butter
• 4 ounces salt pork, preferably with rind, cut into 1/2-by-1-inch pieces
• 2 yellow or white onions, halved and sliced 1/8 inch thick
• 3/4 teaspoon caraway seeds
• 1/2 teaspoon black peppercorns, crushed with a mallet
• 10 juniper berries, crushed
• 1 1/2 teaspoons chopped fresh thyme or 3/4 teaspoon dried thyme
• 3 pounds sauerkraut, drained and lightly squeezed
• 1 cup white wine
• 1 cup chicken broth (page 5)
• 1 pound Fresh Polish Sausage (page 44), stuffed in hog casing or hand formed into links about 3 1/2 inches long by 1 inch in diameter
• 2 pounds red or Yukon gold potatoes, peeled and cut into 1/2-inch chunks
• Kosher salt
• 3 tablespoons butter
• 1/4 cup chopped fresh flat-leaf parsley

1. Preheat the oven to 350F.
2. To make the sauerkraut, melt 2 tablespoons of the butter in a large saute pan over medium heat.
3. Add the salt pork and saute until barely beginning to turn golden, 4 to 5 minutes.
4. Add the onions, stir to coat them well, and saute until they are softened but not browned, about 6 minutes.
5. Stir in the caraway, peppercorns, juniper, thyme, and sauerkraut, mixing with a fork to separate the sauerkraut strands.
6. Add the wine and broth and bring to a boil over high heat.
7. Transfer the contents of the saute pan to a large ovensafe pan or clay pot, cover, and bake, stirring once or twice, until lightly brown around the edges, about 1 hour.
8. Meanwhile, in the same saute pan used for the onions, melt the remaining 2 tablespoons butter over medium heat.
9. Add the sausages and saute until golden all around, 4 to 5 minutes.
10. Set aside.
11. When the sauerkraut has cooked for 1 hour, add the sausages, pressing them in so they are well embedded.
12. Decrease the oven heat to 325F, cover, and continue cooking until most of the liquid has evaporated, about 30 minutes.
13. While the sauerkraut and sausages finish cooking, prepare the potatoes.
14. Place them in a large pot, add water to cover generously and a teaspoon or so of salt, and bring to a boil over high heat.
15. Decrease the heat to maintain a brisk simmer and cook until they can be pierced all the way through, 10 to 15 minutes.
16. Drain the potatoes, return them to the pot, and add the butter and parsley.
17. Without stirring, cover the pot and set aside in a warm place.
18. To serve, present the sauerkraut in the clay pot, if you used one, or spoon it onto a platter.
19. Gently stir the potatoes, season them with salt, and serve them in a separate bowl on the side.

butter, salt pork, white onions, caraway seeds, black peppercorns, berries, thyme, sauerkraut, white wine, chicken broth, sausage, red, kosher salt, butter, parsley

Taken from www.epicurious.com/recipes/food/views/fresh-polish-sausage-braised-in-sauerkraut-with-parsleyed-potatoes-389426 (may not work)