1 1/2 lb Pork shoulder
1 lb Knackwurst
1 lb Italian sausage
1 lb Bacon
3 lb Sauerkraut
8 Juniper berries
2 tb Gin
1/2 c Wine, white
An Alsatian sauerkraut and meat dish
Polish sausage may be substituted for Italian sausage.
Cover bacon strips with boiling water; set aside Cut
pork into 1" chunks. Slice knackwurst and Italian
sausages in half. Combine pork, knackwurst, and
sausages and set aside. Drain sauerkraut, rinse in
cold water and squeeze dry. Drain bacon and pat dry.
Chop bacon. Mix into sauerkraut and add crushed
juniper berries and gin. Add half of sauerkraut
mixture to crockpot, then add mixed meats and
remaining sauerkraut, sprinkling with pepper as you
go. Pour wine over all and cover. Cook about 2 hours
on High.
Turn into warmed serving bowl. Sprinkle with parsley.
Serve with boiled potatoes. Pass around mustard or
horseradish, if you wish.
Sylvia's comments: cook on HIGH? In a crockpot? Then
what's the point? I cooked it all day on LOW and
everything was falling apart. I have a similar recipe
that includes apples and brown sugar that I like
better; this is great for someone who favors bitter
tastes, I served it with applesauce which cut the
bitterness well and the result was delicious.
