Serves: 6
Total Calories: 816

2 tablespoons lard or vegetable oil
2 onions minced
3 cloves garlic minced
4 (16-ounce) cans sauerkraut drained
1 pound salt pork
1 pig knuckle or foot, sliced in half
10 juniper berries
8 allspice whole
8 peppercorns
Salt to taste
1 bay leaf cut in half
3 cups water
1 cup white wine
1 pound polish sausage
6 pork chops smoked
6 potatoes new, unpared, scrubbed, and parboiled 15 minutes
6 hot dogs thick or thick garlic sausages

Heat lard or vegetable oil in heavy skillet add onions and garlic and sauté until limp. Rinse sauerkraut in fresh water until adicity is removed if you prefer a less pronounced flavor. Drain well and blend sauerkraut with onion mixture. In large Dutch oven, layer a third of the sauerkraut. Slice salt pork 1/2 -inch thick and layer half of it on sauerkraut add half of pig knuckle or foot. Mix together juniper berries, allspice, and peppercorns. Sprinkle half of this mixture over the pork layer. Sprinkle with salt to taste and lay 1/2 bay leaf in center. Repeat layers, ending with sauerkraut. Add water and wine bring to boil on top of stove and cover tightly. Place in preheated 400° F oven and bake for 45 minutes to 1 hour. Slice sausage into 8 pieces and place over sauerkraut top with pork chops, potatoes, and franks or garlic sausage. Return to oven, cover, and bake for an additional 30 minutes or until meats and potatoes are tender. To serve, heap the sauerkraut in the middle of large heated platter and garnish with the meats and potatoes.

Nutritional Facts:

Serves: 6
Total Calories: 816
Calories from Fat: 415

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