The Minimalists Choucroute

• 3 pounds sauerkraut
• 1 large onion, chopped
• 10 juniper berries
• 2 cups dry white wine, preferably Alsatian Riesling
• 1 pound slab bacon in 1 piece
• 1 pound kielbasa or similar dark sausage
• 3 bratwursts or similar white sausage
• 3 smoked pork loin chops
• Salt and freshly ground black pepper
• Hot mustard for serving

1. Rinse the sauerkraut and drain it well.
2. Combine it with the onion, juniper berries, and wine in a large skillet or broad pot and add enough water to come about two-thirds of the way up the side of the sauerkraut (in some pots, the wine may provide enough liquid).
3. Turn the heat to high and bring to a boil.
4. Turn down the heat and nestle the bacon in the sauerkraut.
5. Cover and cook for 1 hour, then add the sausages and pork chops.
6. Re-cover and cook for another 30 minutes.
7. The sauerkraut should be tender but retain some crunch; cook for another 15 minutes if necessary, then taste and season with salt and pepper to taste.
8. To serve, cut the meat into pieces and serve it on a platter with the sauerkraut along with hot mustard.
9. Add several tablespoons of duck fat or lard to the simmering sauerkraut (a traditional addition).
10. Use any sausages you like, including those made from chicken, veal, turkey, or seafood.
11. Add 12 small potatoes to the pot when about 45 minutes of cooking time remain.
12. Add 2 to 3 peeled, cored, and grated apples to the sauerkraut when about 15 minutes of cooking remain.
13. Stir 2 tablespoons kirsch into the sauerkraut about 5 minutes before serving.

sauerkraut, onion, berries, white wine, bacon, kielbasa, white sausage, pork loin chops, salt, serving

Taken from www.epicurious.com/recipes/food/views/the-minimalist-s-choucroute-386714 (may not work)