1. In a Dutch oven, heat oil over medium/high heat. 2. Sauté carrot and onion until they begin to brown, add the garlic, sauté 2 more minutes. 3. Add the sauerkraut, coriander seeds, peppercorns, juniper berries, bay leaves, thyme, liquid smoke, broth and wine; bring to a boil over medium high heat. 4. Lower the heat to a simmer, add the ham hocks and bacon, cover the meat with the kraut, place the cover on the pot and cook for 2 hrs (stirring occasionally). 5. Add the sausages and simmer for 2 more hours. 6. Dig in and enjoy. 7. Rye bread and German beer is good with this dish and a little Asbach afterwards. ---------------------------------------------------------------------------
Nutrition
Ingredients
