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1
Rinse the sauerkraut and drain it well.
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2
Combine it with the onion, juniper berries, and wine in a large skillet or broad pot and 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).
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3
Turn the heat to high and bring to a boil.
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4
Turn down the heat and nestle the bacon in the sauerkraut.
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5
Cover and cook for 1 hour, then add the sausages and pork chops.
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6
Re-cover and cook for another 30 minutes.
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7
The sauerkraut should be tender but retain some crunch; cook for another 15 minutes if necessary, then taste and season with salt and pepper to taste.
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8
To serve, cut the meat into pieces and serve it on a platter with the sauerkraut along with hot mustard.
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9
Add several tablespoons of duck fat or lard to the simmering sauerkraut (a traditional addition).
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10
Use any sausages you like, including those made from chicken, veal, turkey, or seafood.
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11
Add 12 small potatoes to the pot when about 45 minutes of cooking time remain.
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12
Add 2 to 3 peeled, cored, and grated apples to the sauerkraut when about 15 minutes of cooking remain.
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13
Stir 2 tablespoons kirsch into the sauerkraut about 5 minutes before serving.
