Braised sauerkraut with smoked meats: delish! A specialty of Alsace-Lorraine. Want great meats? Head over to Schreiner's in Montrose. They smoke their own. This is a riff on Jacques Pepin's recipe.
Melt 4 tblsp chicken fat or lard in a huge sauce pan. Cook a coarsely chopped onion with 4 cloves of garlic for 10 minutes. Add three cans/jars/bags of rinsed sauerkraut (6 pounds total). Stir to coat with the fat. Add 3 bay leaves, 1 tsp pepper, 20 juniper berries, 1 1/2 cups Riesling, 3 cups stock, one tsp caraway seeds. bring to a roaring boil, then bake for 90 minutes at 300 degrees. Within the sauerkraut bury smoked pork chops ( one per person) high quality franks, brat wurst, half a pound of bacon, a pound or so of kielbasa sliced into two inch thick pieces. Bake another half hour. Feeds multitudes.
Serve with assorted mustards, boiled potatoes. And Riesling. Dry Riesling.
Me, to my brother-in-law, "Do you like Riesling?"
My brother-in-law: "I don't know, I've never Riesled."