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Serves 10


• 4 pounds refrigerated sauerkraut, rinsed well and drained
• 1/2 pound bacon, diced
• 2 large onions, peeled and coarsely chopped
• 3 carrots, pared and sliced
• 1/2 cup chopped parsley
• 2 bay leaves
• 10 black peppercorns
• 10 juniper berries
• 4 whole cloves
• 3 cups fruity white wine; Riesling or Mosel
• 4 cups chicken broth
• 1 pound boneless pork loin, cubed
• 1/2 pound ham, cubed
• 1 pound smoked sausage, sliced
• 1 pound bratwurst, sliced
• 2 tart green apples, cored and coarsely chopped 

Cooking Directions

In a large Dutch oven, or other kettle with lid, slowly cook bacon with carrots and onion over medium heat, stirring occasionally, about 8-10 minutes.

Place parsley, bay leaves, peppercorns, juniper berries and cloves in cheesecloth bag or large tea strainer. Add to pot along with sauerkraut, wine and broth. Bring to a boil; cover and simmer for 1 hour.

Add pork loin, ham, sausage, and bratwurst; simmer another hour.

Add apples and simmer for 20 minutes more.

Serve immediately or refrigerate overnight and reheat to serve.

Serving Suggestions
Literally “garnished cabbage,” this classic Alsatian dish features mellow sauerkraut garnished indeed---with a wealth of smoked meats. Serve an Alsatian white wine with this dish, and lightly buttered rye bread or pumpernickle.

Recipe and photo courtesy of National Pork Board.  For more information about The Other White Meat, visit

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