1. In a 5 quart dutch oven or sauce pan cook onion in bacon drippings about 5 minutes or until tender. 2. Remove from heat. 3. Add pork hocks or spare ribs. 4. Cut pork shoulder roll crosswise into 3/4 inch thick slices. 5. Add shoulder pieces or loin chops to dutch oven. 6. In a large bowl stir together the sauerkraut and next 7 ingredients. 7. Spoon over meats. 8. Pour wine over all. 9. Cover and bake in a 375 degree oven about 1 1/2 hours or until meats are tender. 10. Meanwhile, prepare desired combination of sausages. 11. For bratwurst, bockwurst and thuringer, place in an unheated skillet wit 2 to 3 Tbsp water. 12. Cover and cook until water is evaporated and sausages are cooked. 13. For knackwurst and frankfurters, add to boiling water in a saucepan. 14. Cover and simmer for 5 to 10 minutes or until hot. 15. Mound sauerkraut mixture into a deep wide serving platter or a large bowl. 16. Arrange meats and sausages around and on top of the sauerkraut. 17. Serve with boiled potatoes. ---------------------------------------------------------------------------
Nutrition
Ingredients
