2 tbsp fat (left from browning meat - see
2 cloves garlic, peeled
1 large bay leaf
12 juniper berries (optional)
1 large onion
1 cup dry white table wine (preferably
8 medium potatoes, cut in half
Fry bacon in
a large skillet just until pan is well greased. Remove bacon. Fry pork
chops in pan until lightly browned. Remove. Brown spareribs lightly in
fat in pan. Remove. Measure out 2 tbsp of the fat left from browning the
meat and set aside. Discard remaining fat. Put 1.5 cans of the
sauerkraut in a very large kettle. Add bacon slices, chops and ribs.
Sprinkle with salt and pepper. Cover with remaining sauerkraut. Drizzle
the 2 tbsp cooking fat over the sauerkraut. Add whole cloves garlic, bay
leaf, juniper berries and the onion stuck with the whole cloves, pushing
them down into the sauerkraut. Pour wine over all.
and simmer 60 minutes. Add potatoes and wieners and continue cooking 1
hour or until all meat is tender and potatoes are cooked. Lift meat out
of the kettle. Pile the sauerkraut in the middle of a large platter and
stand the meat up around it. Surround the meat and sauerkraut with the
Juniper berries can be purchased at food specialty stores.