Ingredients:
1 medium onions, sliced
1 teaspoon bacon drippings
3 (1 1/2 lb) fresh pork hocks or 2 lbs pork ribs, cut into 3 rib portions
1 (2 lb) smoked pork shoulder, rolled or 3 (1 1/2-2 lb) pork loin chops, cut 3/4 inch thick trimmed of fat
3 (16 ounce) cans sauerkraut, rinsed and drained
2 cooking apples, peeled, cored and cut into wedges
2 teaspoons brown sugar
4 whole cloves
3 juniper berries, crushed (optional)
2 garlic cloves, minced
1 bay leaves
1/8 teaspoon pepper
1 cup rhine wine or 1 cup white wine
1 lb sausage links ( use desired combination of fresh bockwurst, thuringer, precooked knackwurst and or or precooked fran)
boiled potatoes
Directions:
In a 5 quart dutch oven or sauce pan cook onion in bacon drippings about 5 minutes or until tender.
Remove from heat.
Add pork hocks or spare ribs.
Cut pork shoulder roll crosswise into 3/4 inch thick slices.
Add shoulder pieces or loin chops to dutch oven.
In a large bowl stir together the sauerkraut and next 7 ingredients.
Spoon over meats.
Pour wine over all.
Cover and bake in a 375 degree oven about 1 1/2 hours or until meats are tender.
Meanwhile, prepare desired combination of sausages.
For bratwurst, bockwurst and thuringer, place in an unheated skillet wit 2 to 3 Tbsp water.
Cover and cook until water is evaporated and sausages are cooked.
For knackwurst and frankfurters, add to boiling water in a saucepan.
Cover and simmer for 5 to 10 minutes or until hot.
Mound sauerkraut mixture into a deep wide serving platter or a large bowl.
Arrange meats and sausages around and on top of the sauerkraut.
Serve with boiled potatoes.
Servings: 12
Time preparation: 60 min.
Time total: 150 min.