Yields
8 servings
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ingredients
3
large onion, sliced
3
Golden Delicious apples, cored and sliced
4
cloves garlic, minced
6
cup sauerkraut, rinsed, and, drained
8
oz chuck slab bacon
1
Tbsp cracked pepper
20
juniper berries
1
tsp caraway seeds
1
cup dry white wine, or chicken stock
1
Tbsp vegetable oil
1 2
lb(s) boneless pork loin
4
fresh bratwurst sausages
4
knackwurst sausage, or, wieners
16
small new potatoes, (unpeeled), boiled
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directions
Step 1
Place half each of the onions, apples and garlic in Dutch oven. Cover with half of the sauerkraut; add bacon. Sprinkle with pepper, juniper berries and caraway seeds. Add remaining onions, apples and garlic; cover with remaining sauerkraut. Pour in wine. Cover and cook in 300°F oven for 2 1/2 hours.
Step 2
In large skillet, heat oil over medium-high heat; brown pork loin. Nestle into sauerkraut; cook, covered, for 1 hour.
Step 3
In same skillet, brown bratwurst; add to sauerkraut mixture along with knackwurst. Cook, covered, until sausages are cooked through and tender, about 1 hour. Transfer pork loin and bacon to cutting board; cut into slices.
Step 4
Heap sauerkraut onto large platter; surround with sausages, sliced pork and bacon, and potatoes.