Alsatian Pork and Sauerkraut Recipe

Place the bacon in a large deep pot and cook over medium-high heat stirring to turn pieces occasionally until evenly browned about 10 minutes. Drain the bacon pieces on a paper towel-lined plate. With a paper towel wipe the bacon grease out of the pot but keep as much of the brown bits as possible. Stir in the onion sauerkraut brown sugar and chicken broth stirring to dissolve the sugar. Add the potatoes and apple slices.

Place the juniper berries peppercorns cloves parsley and bay leaf into a small cheesecloth square and tie the ends together to make a spice bag (or place the spices into a stainless steel tea ball). Place the spice bag into the pot and add the pork chops and kielbasa sausage pieces. Add more chicken broth if needed to just cover the ingredients. Bring the pot to a boil reduce heat and simmer until the potatoes are very tender about 1 hour.

To serve use a slotted spoon to remove the sauerkraut potatoes and apple slices to the center of a serving platter. Arrange bacon pork chops and kielbasa pieces around the outside of the platter.