|Smoked pork shoulder roll||2 Pound (1 Piece)|
|Boneless pork shoulder blade roast||2 Pound (1 Piece)|
|Dry white wine||2 Cup (32 tbs)|
|Canned chicken broth||14 1⁄2 Ounce (1 Can)|
|Juniper berries/2 tablespoons gin||8|
|Onions||6 Medium, each cut into half|
|Potatoes||8 Medium, each cut into half|
|Sauerkraut||32 Ounce, well drained (2 Bags / Cans, 16 Ounce Each)|
1. Remove stockinette casing (if any) from pork roll or follow label directions regarding stockinette casing. In 10- to 12-quart saucepot, over high heat, heat pork shoulder roll, pork shoulder blade roast, wine, chicken broth, and juniper berries or gin to boiling. Reduce heat to low; cover and simmer 1 1/2 hours.
2. Add remaining ingredients in layers: first onions, then potatoes, bratwurst, sauerkraut; over high heat, heat to boiling. Reduce heat to low; cover tightly and simmer 35 to 40 minutes, until the meat and vegetables are fork-tender.
3. With slotted spoon, place the sauerkraut, bratwurst, potatoes, and onions on warm large platter; keep warm. When pork roll is done, remove casing, if any. Slice pork roll and shoulder blade roast, and arrange on platter with vegetables. Skim fat from pan liquid; discard juniper berries. Pass liquid in gravy boat to spoon over meat and vegetables.