2 lb. sauerkraut
1 lb. smokey sausages
1 lb. mild sausages or bratwurst
1 lg. onion, sliced
10 to 12 juniper berries or 1 oz. gin
Caraway seeds
2 apples sliced or quartered
1 c. dry white wine

Wash sauerkraut under cold water until all the preserving liquid has been washed off. Drain and squeeze dry.

Layer 1/2 sauerkraut, apples, onion, juniper berries and caraway seeds on the bottom of a crock pot. Add meat and then make another layer of the remaining sauerkraut mixture. Pour white wine over all and cook on low 8 to 10 hours. All types of sausages and smoked meats may be used. Pork loin, pork shank, smoked pork chops, etc.