Sauerkraut With Cider and Pork

• 1 porkette (cooked smoked shoulder butt), 1 1/2 pounds
• 2 green apples, about 3/4 pound
• 3 Idaho potatoes, about 1 1/4 pounds
• 1/4 cup lard or solid white shortening
• 1 1/2 cups coarsely chopped onions
• 1 teaspoon finely minced garlic
• 1 teaspoon caraway seeds
• 2 pounds sauerkraut
• 6 juniper berries
• 1 bay leaf
• 3/4 cup apple cider
• 3/4 cup chicken broth
• 6 to 8 boulettes de porc (see recipe)
• 1 link kielbasa or Polish sausage, about 1 1/4 pounds

1. Cut and pull away the cloth covering of the pork butt.
2. Remove the stems from the apples.
3. Peel and core the apples, and cut them into quarters.
4. Cut the quarters crosswise into thin pieces.
5. There should be about 2 1/2 cups.
6. Peel the potatoes, and cut each in half crosswise.
7. Let the potatoes stand in water to cover until ready to be used.
8. Heat the lard in a large, heavy casserole, and add the onions and garlic.
9. Cook, stirring, until the onions are wilted.
10. Add the caraway seeds and cook briefly.
11. Add the apples, stirring.
12. Rinse and drain the sauerkraut.
13. Squeeze it to extract excess liquid.
14. Add the sauerkraut and juniper berries to the casserole.
15. Place the pork butt in the center of the sauerkraut.
16. Add the bay leaf, cider and broth.
17. Cover closely.
18. Bring to a boil, and cook 15 minutes.
19. Arrange the boulettes of pork and kielbasa over the sauerkraut.
20. Drain the potatoes and add them.
21. Cover closely and continue cooking 20 minutes.
22. Remove the bay leaf.
23. Slice the meats, and serve with the pork balls, potatoes and sauerkraut.

green apples, potatoes, lard, onions, garlic, caraway seeds, sauerkraut, berries, bay leaf, apple cider, chicken broth, boulettes, kielbasa

Taken from cooking.nytimes.com/recipes/1947 (may not work)