6 slices bacon, cut up
1 med. onion, chopped (1/2 c.)
1 (27 oz.) can sauerkraut, drained
2 med. carrots, bias sliced
2 tbsp. snipped parsley
1 tbsp. sugar
3 juniper berries, crushed (opt.)
1/8 tsp. ground cloves
1/8 tsp. pepper
1 bay leaf
3/4 c. water
1/2 c. dry white wine
1 tsp. instant chicken bouillon
4 med. potatoes, quartered
4 med. smoked pork chops
4 fully cooked knackwurst, diagonally scored

In a 12" skillet cook bacon and chopped onion until bacon is crisp and onion is tender. Drain off fat. Stir the sauerkraut, carrots, parsley, sugar, juniper berries, cloves, pepper and bay leaf into mixture in skillet. Stir in water, wine and bouillon granules. Bring to boiling. Reduce heat; cover and simmer for 10 minutes. Add potatoes, pushing them into sauerkraut. Cover and simmer 20 minutes more.

Top with the pork chops and knackwurst. Cover and simmer 20 minutes more. To serve, discard bay leaf. Arrange sauerkraut mixture and potatoes on a serving platter. Top with chops and knackwurst. Makes 8 servings.