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1
Preheat the oven to 350F.
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2
To make the sauerkraut, melt 2 tablespoons of the butter in a large saute pan over medium heat.
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3
Add the salt pork and saute until barely beginning to turn golden, 4 to 5 minutes.
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4
Add the onions, stir to coat them well, and saute until they are softened but not browned, about 6 minutes.
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5
Stir in the caraway, peppercorns, juniper, thyme, and sauerkraut, mixing with a fork to separate the sauerkraut strands.
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6
Add the wine and broth and bring to a boil over high heat.
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7
Transfer the contents of the saute pan to a large ovensafe pan or clay pot, cover, and bake, stirring once or twice, until lightly brown around the edges, about 1 hour.
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8
Meanwhile, in the same saute pan used for the onions, melt the remaining 2 tablespoons butter over medium heat.
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9
Add the sausages and saute until golden all around, 4 to 5 minutes.
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10
Set aside.
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11
When the sauerkraut has cooked for 1 hour, add the sausages, pressing them in so they are well embedded.
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12
Decrease the oven heat to 325F, cover, and continue cooking until most of the liquid has evaporated, about 30 minutes.
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13
While the sauerkraut and sausages finish cooking, prepare the potatoes.
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14
Place them in a large pot, add water to cover generously and a teaspoon or so of salt, and bring to a boil over high heat.
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15
Decrease the heat to maintain a brisk simmer and cook until they can be pierced all the way through, 10 to 15 minutes.
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16
Drain the potatoes, return them to the pot, and add the butter and parsley.
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17
Without stirring, cover the pot and set aside in a warm place.
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18
To serve, present the sauerkraut in the clay pot, if you used one, or spoon it onto a platter.
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19
Gently stir the potatoes, season them with salt, and serve them in a separate bowl on the side.
