- 3 lb. store-bought sauerkraut, uncooked
- 2 Tbs. unsalted butter
- 2 yellow onions, minced
- 4 bacon slices, diced
- 2 bay leaves
- 4 whole cloves
- 20 juniper berries
- 2 garlic cloves, minced
- 2 cups fruity white wine, preferably Riesling or
- 2 cups chicken broth
- 8 pork sausages or 1 kielbasa sausage, about 2
- 2 lb. red potatoes, unpeeled, cut into 1 1/2-inch
- Salt and freshly ground pepper, to taste
In a large, heavy pot over medium-low heat, melt the butter. Add the onions and bacon and sauté, stirring occasionally, until the onions are soft, about 10 minutes. Add the bay leaves, cloves, juniper berries, garlic, wine, broth and sauerkraut. Increase the heat to high and bring to a boil. Reduce the heat to low, cover and simmer gently until the sauerkraut is tender and the flavors have blended, 2 to 2 1/2 hours.
Prick the sausages all over with a fork and add to the pot along with the potatoes. Cover and continue to simmer until the potatoes are tender, about 30 minutes more. Season with salt and pepper.
To serve, remove the sausages from the pot and cut into slices. Return to the pot and mix well. Spoon the sauerkraut, sausages and potatoes onto a warmed platter and serve hot.