2 lbs. sauerkraut
3 med. onions, chopped
2 tbsp. bacon or pork fat
2 tart med. apples, peeled and chopped
12 whole pepper corns
1/4 c. gin
2 1/2 c. white wine
2 tbsp. brown sugar, firmly packed
12 to 14 links sausages
6 or 8 frankfurters
1 1/2 to 2 lbs. kielbasa

You can use smoked pork chops, bratwurst, 1/4 inch thick ham slices instead of some of the above meats - just suit yourself.

Prepare in large Dutch oven. Soak sauerkraut in cold water 15 minutes, then drain. Squeeze dry between hands. While soaking, saute onions in fat until tender. Add sauerkraut; toss with fork to coat. Cook 5 minutes, stirring occasionally. Add apples, pepper corns, and pour in gin and white wine. Cook slowly, covered, for 1 hour. Add brown sugar; stir well. Cover and continue cooking 1/2 hour more.

Meanwhile, fry sausage; drain off fat and put on paper towels. Add all meats to sauerkraut; cover and continue cooking 30 minutes longer. Discard pepper corns. To serve, circle platter with meats and pile sauerkraut in center. Serve with boiled potatoes and mustard.

(This all can be prepared the day before and reheated. I usually boil potatoes and add at last 15 minutes.)