Smoked Pork and Sausage on a Bed of Beer Braised Sauerkraut

According to my old recipe stash this Smoked Pork and Sausage recipe is originated from France and I would have guessed Germany. Wouldn’t you? I would think this would be a great dish to serve during Oktoberfest. Add some boiled red potatoes and a good lager...what more could you ask for? Serves 6 Total Time: 1 1/2 hours

Ingredients:

2 lbs sauerkraut, rinsed and drained
1 tablespoon olive oil
1 1/2 lbs smoked pork chops
1 1/2 lbs uncooked garlic sausage links
1 tablespoon juniper berries
1 cup dark beer

Directions:

In a skillet add the oil on med/high heat brown the chops and links. In your Dutch Oven add the sauerkraut and juniper berries, mix well. Bury the meat into the sauerkraut and pour in the beer. Cover, on simmer cook for 1 hour. Serve with sides of your choosing (like the boiled red potatoes) and accompanied by a good grainy mustard. ...don’t forget the beer. Yum Yum!