Jims Pig & Kraut

• 2 tablespoons olive oil
• 2 garlic cloves, chopped
• 1 red onion, thinly slice
• 1 carrot, chopped
• 1 (28 1/2 ounce) jar Bavarian-style sweet sauerkraut
• 10 coriander seeds
• 10 black peppercorns
• 5 juniper berries
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 (14 ounce) can chicken broth
• 1 tablespoon liquid smoke
• 1 cup dry white wine or 1 cup dry vermouth
• 3 lbs smoked ham hocks
• 12 lb chopped bacon
• 2 lbs assorted sausages (bratwurst, Kielbasa)

1. In a Dutch oven, heat oil over medium/high heat.
2. Saute carrot and onion until they begin to brown, add the garlic, saute 2 more minutes.
3. Add the sauerkraut, coriander seeds, peppercorns, juniper berries, bay leaves, thyme, liquid smoke, broth and wine; bring to a boil over medium high heat.
4. Lower the heat to a simmer, add the ham hocks and bacon, cover the meat with the kraut, place the cover on the pot and cook for 2 hrs (stirring occasionally).
5. Add the sausages and simmer for 2 more hours.
6. Dig in and enjoy.
7. Rye bread and German beer is good with this dish and a little Asbach afterwards.

olive oil, garlic, red onion, carrot, bavarianstyle sweet sauerkraut, coriander seeds, black, berries, bay leaves, thyme, chicken broth, liquid smoke, white wine, ham hocks, bacon, sausages

Taken from www.food.com/recipe/jim-rsquo-s-pig-kraut-474239 (may not work)