1/4 pound bacon -- lardons
2 pounds pork roast -- cut in 2" cubes
1 medium onion -- peeled and coarsely chopped
1 large carrot -- pared and sliced
1/4 cup chopped parsley
1 each bay leaf, whole
4 each black peppercorns
4 each juniper berries
1 cup Riesling wine
1 cup chicken broth
1 pound smoked sausage -- sliced 1/2" thick
1 pound bratwurst -- sliced 1/2" thick
2 pounds sauerkraut -- rinsed well and drained
1 cup green apple -- cored and coarsely chopped
In a large Dutch oven, over medium-low heat, render bacon fat.
Add pork cubes, onion, and carrots and sauté slowly; stirring occasionally, about 8-10 minutes.
Place parsley, bay leaves, peppercorns, and juniper berries in cheesecloth bag.
Add to pot along with wine and broth.
Bring to a boil; cover and simmer for 1 hour.
Add sausage and sauerkraut to pot, stir, cover, and simmer another hour.
Add apples and simmer an additional 20 minutes.
Start to Finish Time: 2:30
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Per Serving (excluding unknown items): 1318 Calories; 97g Fat (69.0% calories from fat); 76g Protein; 22g Carbohydrate; 7g Dietary Fiber; 281mg Cholesterol; 4181mg Sodium. Exchanges: 0 Grain(Starch); 10 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 13 Fat; 1/2 Other Carbohydrates.
It should be noted that this isn't diet food.
Bon Appétit and Guten Appetit, y'all.