Choucroute Garni

Ingredients

• 1 . onion, sliced
• 3 juniper berries, crushed, optional
• 2 cloves garlic, minced
• 1 bay leaf
• 1/8 teaspoon freshly ground pepper
• 1 1/2 cups Rhine wine
• 1 pound sausage links, two skins i.e., knockwurst/bratwurst fresh or precooked
• 1 pound Boiled potatoes
• 1 tablespoon bacon drippings
• 3 fresh pork backs 1 1/2 lbs. or 2 lbs. pork spareribs 2 lbs. smoked pork shoulder roll or 3 to 4 smoke 3 16 oz. cans sauerkraut rinsed and drained 2 cooking apples, peeled, cored and cut into wedges 2 tablespoons brown sugar 4 whole cloves
• 2 lbs. smoked pork shoulder roll or 3 to 4 smoke
• 3 16 oz. cans sauerkraut rinsed and drained
• 2 cooking apples, peeled, cored and cut into wedges
• 2 tablespoons brown sugar
• 4 whole cloves
• 1Cook onions in bacon drippings until tender. Remove from heat, add pork backs (or your choice). Cut pork shoulder roll crosswise, 3/4 inch slices, add slices, or loin, to Dutch oven. Mix kraut, apples, brown sugar, cloves, berries, garlic, bay leaf and p
• 2FRESH SAUSAGES: Place in unheated skillet with 2 to 3 tbsp. water, cover, cook over low heat 5 to 8 minutes; uncover, cook 5 to 8 minutes longer.
• 3PRECOOKED SAUSAGES: Add to boiling water in saucepan, cover, simmer until heated through. Pour sauerkraut on platter, top with meats and sausages, add potatoes. May be served separately. Delicious!

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