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1
Preheat oven to 325u00b0F.
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2
In a large bowl soak sauerkraut in cold water to cover 20 minutes, changing water once halfway through soaking.
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3
While sauerkraut is soaking, in a large heavy skillet cook bacon pieces over moderate heat, stirring, until golden.
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4
Pour off all but about 2 tablespoons drippings and add onions to bacon.
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5
Cook mixture, stirring, until onions are softened.
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6
Drain sauerkraut well in a colander, pressing out excess liquid, and in a large flameproof roasting pan combine with bacon mixture, carrots, beer, broth, bay leaves, salt, and peppercorns.
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7
Bring sauerkraut mixture to a boil on top of stove and boil 1 minute.
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8
Cover pan tightly with foil and braise in middle of oven 4 hours.
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9
Sauerkraut may be prepared up to this point 1 day ahead, cooled, uncovered, and chilled, covered with plastic wrap. Reheat sauerkraut before proceeding.
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10
If desired, in a heavy skillet heat oil over moderate heat until hot but not smoking and in batches brown sausages.
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11
Add sausages and pork loin to sauerkraut, partially submerging them.
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12
Braise sausages and sauerkraut, covered tightly with foil, in middle of oven 30 minutes and transfer with a slotted spoon to a heated platter, discarding bay leaves if desired. (Do not eat bay leaves if leaving as garnish.).
