Happy New Year y'all...

Today it was cold outside and I craved something easy that could simmer for hours in the oven.
It had been quite a while since I last made this dish.
Years ago I purchased the series of cookbooks from Time-Life called Foods of the World and this is an adaptation of that recipe.

3 lb. SAUERKRAUT
1/4 lb. BACON, cut into small pieces
2 Tbsp. BUTTER
2 CARROTS, thinly sliced
1 ONION, thinly sliced
1 BAY LEAF
6 PEPPERCORNS
10 JUNIPER BERRIES (you may substitute 1/4 c. gin!)
1 10 1/2-oz. can of BEEF BOUILLON
3/4 c. WATER
1 c. DRY WHITE WINE
SALT
1 KIELBASA
4 BRATWURST
4 SMOKED PORK CHOPS
8 small RED POTATOES, boiled

Drain the sauerkraut and place in a large bowl, cover with water and soak for 20 minutes.
Drain the water and squeeze the sauerkraut to remove as much water as possible.
Place sauerkraut in a large heavy casserole.

Saute the bacon with the butter, carrots and onions, covered for about 10 minutes and add to the sauerkraut.
Cover and cook the sauerkraut mixture for about 10 minutes.
While that is cooking, preheat oven to 325 degrees.

Tie the parsley, bayleaf, peppercorns, and juniper berries in cheesecloth and bury them in the sauerkraut.
Pour in the bouillon, water, wine and gin (if you are using it).
Add salt to taste and bring to a boil and then place in the oven and cook for 4 hours.

Check now and then to be sure it is not too dry.
If all the liquid has cooked away, add a little more bouillon or wine.

About 30 minutes before the sauerkraut is done, nestle the sausages in the sauerkraut and cook until they are heated through.
Grill the smoked pork chops.

Serve sauerkraut and sausages on a large platter and top with the pork chops and the boiled potatoes.
(Remove the cheesecloth containing the spices.)
Serve with your favorite mustard.