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1
Preheat the oven to 325 degrees F.
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2
Place the sauerkraut in a colander and rinse briefly to remove some of the salt from the brine-don't rinse it too much, or you will lose a lot of the flavor.
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3
(Alternatively, if the sauerkraut is not excessively salty, use as is.)
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4
Press to release most of the excess liquid and set aside.
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5
In a large nonreactive skillet, melt 3 tablespoons of the butter over medium-low heat and add the bacon.
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6
Cook until most of the fat is rendered, about 4 minutes.
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7
Add the onions and continue to cook until they are soft but not browned, 8 to 10 minutes.
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8
Transfer the bacon-onion mixture to a nonreactive roasting pan or large ovenproof Dutch oven.
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9
Add the drained sauerkraut and toss to combine.
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10
Using a small piece of cheesecloth, make a bouquet garni with the thyme, bay leaves, peppercorns, juniper berries, and garlic and place in the baking dish.
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11
Add the ham hocks, chicken stock, and beer and stir to combine.
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12
Cover the casserole and bake, undisturbed, until ham hocks are mostly tender, about 1 1/2 hours.
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13
Meanwhile, melt the remaining tablespoon of butter in a large skillet over high heat and brown the sausages on both sides.
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14
Set aside.
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15
Brown the pork chops and set aside.
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16
When the hocks are mostly tender, remove the casserole from the oven.
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17
Place the sausages on top of the sauerkraut.
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18
If the liquid has reduced to less than 2/3, add a bit more water.
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19
Cover the casserole and return it to the oven.
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20
Cook for about 30 minutes, or until the sausages are tender and heated through.
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21
Add the pork chops and press them into the sauerkraut.
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22
Cover and return to the oven and cook until pork chops are heated through and tender, about 30 minutes longer.
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23
Remove the casserole from the oven and discard the bouquet garni.
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24
Serve immediately, with each person receiving some of each of the sausages, part of a hock, part of a pork chop and some of the sauerkraut.
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25
Pass the mustard at the table.
