3 large onions, sliced
3 Golden Delicious apples, cored and sliced
4 cloves garlic, minced
6 cups sauerkraut, rinsed and drained
8 ounce chunk slab bacon
1 tablespoon cracked pepper
20 juniper berries
1 teaspoon caraway seeds
1 cup dry white wine or chicken stock
1 tablespoon vegetable oil
2 pounds boneless pork loin
4 fresh bratwurst sausages
4 knackwurst sausages or weiners
16 small new potatoes (unpeeled), boiled

Preparation Instructions:

To Dutch oven, add half each of the onions, apples and garlic. Cover with half of the sauerkraut; add bacon. Sprinkle with pepper, juniper berries and caraway seeds. Add remaining onions, apples and garlic; cover with remaining sauerkraut. Pour in wine. Cover and cook in a 300 degree oven for 2 1/2 hours.

In large skillet, heat oil over medium-high heat; brown pork loin. Nestle into sauerkraut; cook, covered, for 1 hour.

In same skillet, brown bratwurst; add to sauerkraut mixture along with knackwurst. Cook, covered, for 1 hour or until sausages are cooked through and tender. Transfer pork loin and bacon to cutting board; cut into slices.

Heap sauerkraut onto large platter; surround with sausages, sliced pork and bacon and potatoes. Makes 8 servings.