Choucroute Alsatian

• 3 pounds sauerkraut
• 1/2 teaspoon caraway seeds
• 12 peppercorns, or 1/4 teaspoon coarsely cracked pepper
• 2 carrots, scraped and cubed
• 1 pound smoked pork butt (boneless), trimmed and thickly sliced
• 4-6 pork shoulder chops, bone removed
• 1 cup Rhine or Alsatian wine
• 1 teaspoon salt, or to taste
• 1/2 pound knockwurst

1. Combine the sauerkraut, caraway seeds, peppercorns or cracked pepper and carrots.
2. Place in the bottom of a large kettle.
3. Arrange the pork butt slices and the shoulder chops over the top of the sauerkraut.
4. Add the wine and salt, cover tightly and cook over very low heat 2-3 hours.
5. This dish tastes best if cooked a day ahead, as it should be prepared at least 6 hours before serving time and allowed to stand.
6. Reheat, adding knockwurst, approximately 20 minutes before serving.
7. Serve with boiled or mashed potatoes.

sauerkraut, caraway seeds, peppercorns, carrots, pork, pork shoulder chops, rhine, salt

Taken from www.epicurious.com/recipes/food/views/choucroute-alsatian-20039 (may not work)