Choucroute Garnie Recipe

• 4 pounds Sauerkraut (refrigerated, rinsed, drained)
• 1/2 pound Bacon (diced)
• 1 pound Boneless Pork Loin (cubed)
• 1/2 pound Ham (cubed)
• 1 pound Smoked Sausage (sliced)
• 1 pound Bratwurst (sliced)
• 3 Carrots (pared, sliced)
• 2 Large Onions (peeled, coarsely chopped)
• 1/2 cup Parsley (chopped)
• 10 Black Peppercorns
• 2 Bay Leaves
• 4 Whole Cloves
• 10 Juniper Berries
• 4 cups Chicken Broth
• 3 cups Fruity White Wine
• 1 Tart Green Apples (cored, coarsely chopped)

• Take a kettle with a lid and add the bacon, carrots and onion. Cook this slowly over medium heat, stirring occasionally, for 10 minutes.
• Take a large tea strainer and place the bay leaves, parsley, juniper berries, peppercorns and cloves into it.
• Add the tea bag with the ingredients, along with the wine, broth and the sauerkraut into the pot. Bring it to a boil and leave it to simmer for an hour.
• Add the ham, sausage, pork loin and bratwurst and let it simmer for one hour more.
• Add the apples to the pot and let it simmer for another 20 minutes.
• Serve hot.