Ingredients

2 pound sauerkraut
2 slices of bacon, chopped
1 C. onion, chopped fine
1 tsp. garlic, minced
1 bay leaf
6 juniper berries, crushed
1/2 tsp. caraway seeds
1/2 C. dry white wine
1/2 C. chicken broth
1 pound ham steak in a single slice
1 pound polish sausage pricked in several places with a fork

Cooking Instructions

If you like sauerkraut that is relatively sour, do not rinse it but simply squeeze it dry. If you like it less sour, however, rinse it under cold running water and drain in a colander. Press to extract excess moisture. Heat the bacon in a casserole or dutch oven and cook until rendered of fat. Add the onion and garlic and cook until the onion is wilted. Add the sauerkraut. Tie the bay leaf, juniper berries and caraway seeds in a small cheesecloth bag and add it. Add the wine and the chicken broth and bring to a boil. Arrange the ham steak and sausage in or over the sauerkraut. Cover closely and cook 1 hr. 4. Discard the cheesecloth bag. Serve the sauerkraut and meats with boiled potatoes, rye or pumpernickel bread and mustard on the side.
 
 
"Now suppose one of you fathers is asked by his son for a fish; he will not give him a snake instead of a fish, will he?" (Luk 11:11)