10 (or equiv) cooked smoked sausages, such as kielbasa
10-12 (or more )small red or Yukon Gold potatoes, peeled or not
1 bag baby carrots
1Drain the sauerkraut in a colander, rinse with cold water, squeeze out excess water.
2Heat the bacon grease or oil over medium high heat in a heavy, five quart ovenproof casserole, add the bacon pieces and sauté until brown but not crisp. Remove bacon and set aside.
3In casserole, add onions and garlic and sauté them together until softened. Return the bacon pieces to the pot and stir in the sauerkraut, coating with all the fat. Reduce heat to medium and add apple, juniper berries, cloves, caraway and white peppercorns.
4Stir in wine and stock and bring to a boil, reduce heat to low, cover and simmer 45 minutes. After simmering for 30 minutes, preheat oven to 350 degrees F.
5With a slotted spoon, transfer half of the sauerkraut to a bowl, arrange the smoked chops on the remaining sauerkraut. Return the other half of the sauerkraut to the pot in an even layer over the chops. Prick the sausages with a fork, and set them on top of the sauerkraut.
6Cover the casserole and bake at 350 F for 45 minutes. While it is cooking, boil the potatoes and carrots together and keep them warm until serving time.
7To serve, arrange all the sauerkraut on a large heated platter. Place the meats on top, with the potatoes and carrots along the side.
8Serve with Dijon or brown mustard, and a dry white Rhine or Alsatian wine to drink.