|Onion||1 Medium, sliced|
|Bacon drippings/Lard||1 Tablespoon|
|Fresh pork hocks/2 pounds pork spare-ribs||2 Pound, cut in 3-rib portions (3 Pieces)|
|Smoked pork shoulder roll/4 smoked pork loin chops||2 Pound, cut 3/4 inch thick|
|Sauerkraut||48 Ounce, drained, rinsed (Three 16 Ounce Cans)|
|Cooking apples||2 , peeled, cored, and cut in wedges|
|Brown sugar||2 Tablespoon|
|Juniper berries||3 , crushed|
|Garlic clove||2 Small, minced|
|Freshly ground pepper||1⁄8 Teaspoon|
|Wine||1 1⁄2 Cup (24 tbs)|
|Sausage links||1 Pound (Desired Combination Of Fresh Bratwurst, Fresh Bockwurst, Fresh Thuringer, Knackwurst Or Frankfurters)|
In 4 1/2- or 5-quart Dutch oven cook onion in bacon drippings or lard till tender; remove from heat.
Add pork hocks or spareribs.
Cut pork shoulder roll crosswise in 3/4-inch slices; add shoulder slices or loin chops to Dutch oven.
In large bowl stir together the sauerkraut, apples, brown sugar, cloves, juniper berries, garlic, bay leaf, and pepper.
Spoon over meats.
Pour wine over all.
Cover and bake at 375° till meats are tender, about 2 1/2 hours.
Meanwhile, prepare desired combination of sausages.
For bratwurst, bockwurst, and thuringer, place in unheated skillet with 2 to 3 tablespoons water, cover and cook over low heat 5 to 8 minutes.
Uncover and continue cooking till water has evaporated and sausages are cooked through, 5 to 8 minutes more.
For knackwurst and frankfurters, add to boiling water in saucepan; cover and simmer till heated through, 5 to 10 minutes.
Mound sauerkraut mixture on deep, wide serving platter or in large bowl.
Arrange meats and sausages around and atop sauerkraut.
Add boiled potatoes to platter or pass separately.