From: "Wendy Hufnagel" <whufnagel@shadowlink.net>

Some time ago LaBuns requested my recipe for Sauerkraut Garnished with Meat.
Now that the nip of fall is in the air and it's time for heartier fare (like
we haven't been stuffing ourselves all summer ;>)), here it is.  For Bammers
who believe that PORK FAT RULES...you'll be happy as a pig in, well, you
know.

I like to make this to take along to large parties.  There are seldom any
leftovers, but if there's the least little bit, my friend, Bud, pirates them
away!  He loves the stuff.  I usually prepare it in one of those large
graniteware covered oven roasters.  You know the way Sweet Pea cooks...I'll
list the ingredients, but not quantities unless approximation.  It can also
be tailored to what cuts of meat you like.

Fresh sauerkraut
Onions
Garlic
1# thick sliced bacon
juniper berries
bay leaves
kosher salt
pepper
white wine or water or a combination (I use mostly wine, but not
totally...gotta save some for the cook)
pork chops
countrystyle pork ribs (I like the meaty ones)
fresh bratwurst
knockwurst
German frankfurters (the real item, please, no weenies allowed)
potatoes (I use Yukon Gold)
Granny Smith apples
butter
beer (save some of that for the cook too!)

Preheat oven to 400 degrees.  I prepare the brats as I have previously
posted to the list, which is: In a heavy saucepan over medium heat, melt
butter and add 1 onion, sliced vertically into crescents.  Saut until union
is translucent.  Add beer and bring to boil.  Add brats and parboil until
gray, but not necessarily cooked through entirely.  Grill lightly on the
grill...get some nice char marks going.  The grilling isn't absolutely
necessary, but I do think it imparts a great flavor and gives the outside of
the brat better texture...Sweet Pea doesn't like brats with flaccid skin
(DON'T GO THERE!).    Drain the sauerkraut...you can wash it if you like,
but I like the extra bite and sourness, so I don't.  Squeeze most of the
moisture out of it.  Place a layer of sauerkraut in the bottom of the
roaster.  Grate a little potato over it...don't even bother to peel...it
just helps dilute the kraut a little.  Add some of the onions from the brat
parboiling and some raw onion too.  Add some slices of Granny Smith apple,
some cloves of garlic, kosher salt and pepper to taste.  Toss in  some
juniper berries (I probably use @ 6-8 per layer) and a couple of bay leaves.
Layer with a selection of the meats (NOT including the bacon)...i.e., some
ribs, some chops, some brats, some knockwurst, some frankfurters.  Repeat
layers as indicated, ending with a top layer  of kraut.  Lattice all of the
bacon on top, spacing evenly.  Pour over the juice from the brats.  Add
enough additional wine and or water, not to the top, but just so you can see
it when you tilt the roaster a little.  Cover and bake for three hours, or
longer (you really can't overcook it).  Remove cover and continue baking
until the bacon is nicely browned.  It should be moist, but not overly
liquid.  If it is otherwise done but still has too much liquid, you can
siphon off the extra with a baster.  If it gets too dry while baking, add
more wine.By now, the aroma in your kitchen will be killing you and drawing
in passersby.  To serve, you can transfer to a large platter and arrange
attractively, but when I take this to a party or serve it while
entertaining, I usually just put the roaster out with several serving
tools...tongs, serving spoon, etc.  Of course, the bay leaves and juniper
berries are not meant to be eaten, so either remove (if you platter it) or
warn your guests.  Everything else is fair game!

I accompany it with a selection of artisanal breads...crusty French or
sourdough, a good dark German rye, and an assortment of mustards...Creole,
Bavarian, etc.  Good beverage accompaniments are a nice Gewrztraminer,
Rhine or Riesling, or of course, German beer.

This keeps well for several days, and is one of those things that improves
with age.

Whew!  That was a long one!  ~Sweet Pea

