-
1
Preheat oven to 325F.
-
2
In a large bowl soak sauerkraut in cold water to cover 20 minutes, changing water once halfway through soaking.
-
3
While sauerkraut is soaking, in a large heavy skillet cook bacon pieces over moderate heat, stirring, until golden.
-
4
Pour off all but about 2 tablespoons drippings and add onions to bacon.
-
5
Cook mixture, stirring, until onions are softened.
-
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.
-
7
Bring sauerkraut mixture to a boil on top of stove and boil 1 minute.
-
8
Cover pan tightly with foil and braise in middle of oven 4 hours.
-
9
Sauerkraut may be prepared up to this point 1 day ahead, cooled, uncovered, and chilled, covered with plastic wrap.
-
10
Reheat sauerkraut before proceeding.
-
11
If desired, in a heavy skillet heat oil over moderate heat until hot but not smoking and in batches brown sausages.
-
12
Add sausages and pork loin to sauerkraut, partially submerging them.
-
13
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.
-
14
(Do not eat bay leaves if leaving as garnish.)
