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Schlachttopf mit Sauerkraut



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Celebration of Oktoberfest, Band in Munich, Germany
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Schlachttopf mit Sauerkraut

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3 thick strips bacon, cut in half
1/2 pound small country sausages
1 large onion, chopped
1 medium carrot, finely diced
1 tablespoon minced fresh parsley
2 pounds good sauerkraut,
rinsed and drained
10 juniper berries, crushed
2/3 cup water
1/2 cup dry German white wine
1 large bay leaf, bruised
1/4 teaspoon freshly ground
black pepper
4 medium potatoes, peeled,
cut into 1/4-inch slices
1 pound assorted German sausages
(Bockwurst, Wiener, Knackwurst, etc.)
Chopped fresh chives

Cook bacon in large Dutch oven over medium heat until crisp. Remove
and drain. Add country sausages and brown thoroughly. Remove and
drain. Combine onion, carrot, and parsley in same pan and cook over
medium heat 4 to 5 minutes. Add sauerkraut, juniper berries, water,
wine, bay leaf and pepper; mix well. Reduce heat to low. Arrange
potatoes over sauerkraut and season lightly with salt and pepper.
Top potatoes with bacon strips and country sausages. Cover and
cook gently over low heat about 20 minutes, watching carefully.
Just before serving, arrange assorted German sausages over top of
casserole. Cover and cook until sausages are lightly steamed (do not
allow to split), about 10 minutes. Transfer to tureen; sprinkle with
chives and serve immediately. Serves 4.
[P.S. Please don't forget to serve hot mustard on the side!]

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