125 g bacon, chopped 1/4 lb
4 large bratwurst
4 pork chops
1 medium onion, chopped
1 kg sauerkraut, drained 2 lb
1 medium potato, peeled & grated
5 ml caraway seeds 1 tsp
4 juniper berries
45 ml brown sugar 3 tbsp
500 ml chicken stock 2 cup
125 ml red wine 1/2 cup
water
Preheat oven to 350 F (180 C). In a large Dutch oven or oven-proof pot with lid; saute bacon until browned. Remove bacon and all but 2 tablespoons (10 ml) of the fat. Brown bratwurst and pork chops on all sides; set aside. Add onion and saute until translucent. Add sauerkraut and saute 5 minutes. Add potato, caraway seeds, juniper berries and brown sugar; stir to combine. Place browned bratwurst and pork chops on top of the sauerkraut mixture. Add chicken stock, wine and enough water to cover. Place lid on top and bake for 45 minutes.
Serves 4