Choucroute Garni

2 pounds sauerkraut

6 medium waxy potatoes

1 large onion, sliced

3 large carrots, peeled and cut into 1/2 inch slices

6 cloves of garlic, unpeeled

10 juniper berries, lightly crushed (could not find)

1 teaspoon caraway seeds

2 whole cloves

3 fresh thyme sprigs

2 bay leaves

6 cooked bratwursts (I sauteed them in a frying pan until browned and cooked through)

1 pound kielbasa, cut into 2-inch pieces

4 smoked pork chops (I used boneless and cut them in half)

1 cup dry white wine

Rinse the sauerkraut well in a colander under cool running water. Squeeze the sauerkraut to remove the liquid.

Place half of the sauerkraut in a large slow cooker, separating the pieces with your fingers. Add the potatoes, onion, garlic, juniper berries, caraway seeds, cloves, thyme and bay leaves. Arrange the remaining sauerkraut on top.

Push the sausages and pork chops down into the sauerkraut. Add the wine. Cover and cook on low for 8 hours, or until the potatoes are tender. Mine took only 7 hours and I added a little more liquid half way through cooking.

Arrange the meats, sauerkraut, and potatoes and carrots on a large platter. Discard the bay leaves. Serve with black bread, grainy mustard cornichons and horseradish. Serves 6 to 8.