1 med. onion, sliced
1 tbsp. bacon drippings
3 fresh pork backs (1 1/2 lbs.) or 2 lbs. pork spareribs, cut into 3 rib portions
1 to 2 lbs. smoked pork shoulder roll or 3 to 4 smoked pork loin rib chops (cut
3/4 inch thick) 1 1/2 lbs.
3 (16 oz.) cans sauerkraut rinsed and drained
2 cooking apples, peeled, cored and cut into wedges
2 tbsp. brown sugar
4 whole cloves
3 juniper berries, crushed, optional
2 sm. cloves garlic, minced
1 bay leaf
1/8 tsp. freshly ground pepper
1 1/2 c. Rhine wine
1 lb. sausage links, two kins (i.e., knockwurst/bratwurst) fresh or precooked
Boiled potatoes

Cook onions in bacon drippings until tender. Remove from heat, add pork backs (or your choice). Cut pork shoulder roll crosswise, 3/4 inch slices, add slices, or loin, to Dutch oven. Mix kraut, apples, brown sugar, cloves, berries, garlic, bay leaf and pepper. Spoon over meat. Pour wine over all. Cover and bake at 375 degrees for 2 1/2 hours, until tender.

FRESH SAUSAGES: Place in unheated skillet with 2 to 3 tbsp. water, cover, cook over low heat 5 to 8 minutes; uncover, cook 5 to 8 minutes longer.

PRECOOKED SAUSAGES: Add to boiling water in saucepan, cover, simmer until heated through. Pour sauerkraut on platter, top with meats and sausages, add potatoes. May be served separately. Delicious!