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“Slow cooked very savory dish for those cold winter days.”
READY IN:
5hrs
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a Dutch oven, heat oil over medium/high heat.
  2. Sauté carrot and onion until they begin to brown, add the garlic, sauté 2 more minutes.
  3. Add the sauerkraut, coriander seeds, peppercorns, juniper berries, bay leaves, thyme, liquid smoke, broth and wine; bring to a boil over medium high heat.
  4. Lower the heat to a simmer, add the ham hocks and bacon, cover the meat with the kraut, place the cover on the pot and cook for 2 hrs (stirring occasionally).
  5. Add the sausages and simmer for 2 more hours.
  6. Dig in and enjoy.
  7. Rye bread and German beer is good with this dish and a little Asbach afterwards.

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