Jim’s Pig & Kraut

Jim7's Note:

Slow cooked very savory dish for those cold winter days.

• Total Time: 5 hrs
• Prep Time: 30 mins
• Cook Time: 4 hrs 30 mins

Ingredients:

Servings: 8

• 2 tablespoons olive oil
• 2 garlic cloves, chopped
• 1 red onion, thinly slice
• 1 carrot, chopped
• 1 (28 1/2 ounce) jar Bavarian-style sweet sauerkraut
• 10 coriander seeds
• 10 black peppercorns
• 5 juniper berries
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 (14 ounce) can chicken broth
• 1 tablespoon liquid smoke
• 1 cup dry white wine or 1 cup dry vermouth
• 3 lbs smoked ham hocks
• 1/2 lb chopped bacon
• 2 lbs assorted sausages (bratwurst, Kielbasa)

Directions:

1. In a Dutch oven, heat oil over medium/high heat.
2. Sauté carrot and onion until they begin to brown, add the garlic, sauté 2 more minutes.
3. Add the sauerkraut, coriander seeds, peppercorns, juniper berries, bay leaves, thyme, liquid smoke, broth and wine; bring to a boil over medium high heat.
4. Lower the heat to a simmer, add the ham hocks and bacon, cover the meat with the kraut, place the cover on the pot and cook for 2 hrs (stirring occasionally).
5. Add the sausages and simmer for 2 more hours.
6. Dig in and enjoy.
7. Rye bread and German beer is good with this dish and a little Asbach afterwards.