Choucroute Garni

[jglass]

Choucroute Garni

P R E P 20 minutes C O O K 50 minutes MA K E S 6 main-dish servings

4 slices bacon, cut into 1-inch pieces
1⁄4 cup water
1 large onion (12 ounces), thinly
sliced
2 McIntosh apples, each peeled,
cored, cut into quarters, and
thinly sliced
2 bags (16 ounces each) sauerkraut,
rinsed and drained
11⁄2 cups fruity white wine, such as
Riesling
6 juniper berries, crushed
1 bay leaf
6 smoked pork chops, 1⁄2 inch thick
(4 ounces each)
1 pound kielbasa (smoked Polish
sausage), cut into 11⁄2-inch pieces

1. In nonreactive 5-quart Dutch oven, combine bacon and water; cook
over medium-low heat until bacon is lightly crisped, about 4 minutes.Add
onion and cook, stirring frequently, until onion is tender and golden,
about 7 minutes.
2. Add apples and cook until tender, about 3 minutes. Stir in sauerkraut,
wine, juniper berries, and bay leaf and heat to boiling. Reduce heat; cover
and simmer 15 minutes.
3. Nestle pork chops and kielbasa into sauerkraut mixture; cover and cook
until pork chops and sausage are heated through and sauerkraut is tender,
about 20 minutes. Remove bay leaf and serve.