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1
Drain the sauerkraut in a colanderset in the sink for convenience.
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2
Dump the sauerkraut into a big pot or bowl, cover it with fresh water, stir to rinse well, then drain again through the colander.
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3
Repeat the rinsing and draining.
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4
Taste the sauerkraut, and if it is still very salty or acidic, rinse and drain it a third time.
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5
Put the sauerkraut in the big saucepan, and pour in the 4 cups water.
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6
Drizzle the olive oil over the top; drop in the bay leaves, garlic, peppercorns, and salt.
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7
Toss the sauerkraut with the seasonings.
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8
Rinse the chunks of pork butt and smoked pork loin and the bacon slab, and nestle them into the sauerkraut.
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9
Cover the saucepan, and set it over medium-high heat.
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10
Bring to a boil, then reduce the heat and let it simmer, covered, for about 1 1/2 hours.
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11
Occasionally, stir up all the sauerkraut and turn the meat over.
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12
The liquid should gradually reduce, but dont let the pan get dry.
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13
Rinse the sausages, stir up the sauerkraut, then tuck the sausages in with the pork chunks.
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14
Simmer for another 30 minutes, or until the meats are all tender and the liquid is almost completely absorbed.
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15
Cook uncovered to evaporate the liquid if necessary.
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16
Turn off the heat, and season with freshly ground black pepper to taste and more salt if needed.
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17
Let the sauerkraut sit for 15 minutes.
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18
Slice the meats and arrange on a platter, surrounding the sauerkraut, and serve.
