Bittman Alsatian Charcroute

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   SHORTCUT CHOUCROUTE

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   Time: 2 hours

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   3 pounds sauerkraut

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   1 large onion, chopped

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   10 juniper berries

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   2 cups dry white wine, preferably Alsatian riesling

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   1 pound slab bacon, in one piece

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   1 pound kielbasa or other dark sausage

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   3 bratwursts or other light sausages

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    3 smoked loin pork chops

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    Salt and freshly ground black pepper.

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    1. Wash sauerkraut, and drain well. Combine with onion, juniper berries and wine in a large skillet or broad pot. Add enough water to come about two-thirds of the way up the side of the sauerkraut (in some pots, the wine may provide enough liquid). Turn heat to high and bring to a boil.

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    2. Lower heat, and nestle the bacon in the sauerkraut. Cover, and cook 1 hour; then, add sausages and pork chops. Recover, and cook another 30 to 45 minutes. Sauerkraut should be tender but retain some crunch. Season with salt and pepper to taste.

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    3. Cut meat into pieces and serve on platter with sauerkraut, hot mustard on the side.

No additional tips available.