Categories: Entree

Ingredients

• · 3 ounces bacon, diced
• · 3/4 large onion, peeled and coarsely chopped
• · 1 carrot, pared and sliced
• · 2 Tbs. plus 2 tsp. parsley, chopped
• · 3/4 bay leaf
• · 3-1/4 black peppercorns
• · 3-1/4 juniper berries
• · 1-1/4 whole cloves
• · 3/4 lb. sauerkraut, rinsed well and drained
• · 1 cup fruity white wine, like Riesling
• · 1 cup chicken stock
• · 5 ounces boneless pork loin chops, cubed
• · 3 ounces cooked ham, cubed
• · 5 ounces lite smoked sausage, sliced
• · 5 ounces bratwurst, sliced
• · 3/4 Granny Smith apple, cored and coarsely chopped
• · 4 slices rye bread

Directions

1. Cook bacon in a large Dutch oven over medium low heat, stirring frequently until just cooked. Discard all but 1 tsp. fat. Add onion and carrots and sauté slowly 8-10 minutes, stirring occasionally. Place next 5 ingredients in a cheesecloth bag or large tea strainer. Add to pot. Add sauerkraut, wine and broth. Bring to a boil. Cover and simmer 1 hour. Add meats to pot, stir, cover and simmer another hour. Add apples and simmer 20 minutes. Serve with rye bread.

2. r serving: calories 481, fat 25.5g

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