IN 12-inch skillet cook bacon and onion till bacon is crisp.
Drain off fat.
Stir in sauerkraut, carrots, chicken broth, wine, and sugar.
Loosely tie juniper berries, peppercorns, cloves, bay leaf, and parsley in a cheesecloth bag; bury bag in center of kraut mixture.
Bring to boiling. Reduce heat and add potatoes, pushing them into kraut mixture.
Simmer, covered, for 30 minutes.
Top with pork chops and knockwurst; simmer, covered, about 20 minutes or till meats are cooked through.
To serve, discard cheesecloth bag; arrange sauerkraut-vegetable mixture on a platter. Tops with pork chops and knockwurst.
Originally Submitted
7/5/2010
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