ACTIVE TIME 1 hour 15 minutes

TOTAL TIME 1 hour 30 minutes

INGREDIENTS

  • 4 small ham hocks
  • 4 bratwurst-style sausages
  • 12 thick slices of bacon, diced
  • 2 cups (500 ml) onion, chopped
  • 10 juniper berries 10 whole cloves
  • 2 apples, peeled and sliced
  • 4 cups (1 L) simple sauerkraut, wrung out
  • 2 kielbasa-style sausages, diced
  • 1 ½ cups (375 ml) dry white wine
  • 8 new potatoes
  • ½ cup (125 ml) fresh parsley, roughly chopped
  • Dijon mustard or horseradish, for serving

DIRECTIONS

  1. Place the ham hocks in a large pan, and cover with water. Bring to a boil and let simmer for 2 hours, or until the meat is very tender.
  2. Remove the ham hocks from the pan and let cool. Reserve the stock. When the ham hocks have cooled, remove the meat from the bone and set aside. (At this step, you can throw away the bones.)
  3. In the same pan, boil the stock until it is reduced by half or until about 2 cups (500ml) of liquid remain. Reserve. Preheat the oven to 350oF (175oC). In a large pan, cook the sausages and bacon over medium-high heat for about 10 minutes. Set aside the cooked sausages. In the same pan, sauté the onions, juniper berries and bay leaves until the onions are translucent. Add the apples and continue cooking until they are tender. Add the sauerkraut, all the meat, the wine and the reduced stock. Bring to a boil, then let simmer for 10 minutes.
  4. After 10 minutes, transfer to a baking dish and bake for about 90 minutes. Meanwhile, boil the potatoes in salted water until they are tender. Drain the potatoes and transfer to a serving dish. Garnish with parsley. Arrange the meat and sauerkraut on a serving platter. Serve with the potatoes and Dijon mustard or horseradish.