Choucroute A L'Alasacienne - cooking recipe

Ingredients

2 medium onions
8 whole cloves
8 smoked loin pork chops (about 1-inch thick)
2 slices fat salt pork (1/4-inch thick)
2 pared carrots
1/2 slab bacon
10 whole black peppers
12 juniper berries
4 lb. sauerkraut (about 9 c.)
3 chicken bouillon cubes, dissolved in 3 c. boiling water
1 1/2 c. dry white wine
8 medium-size knockwurst
8 pared large size potatoes (3 lb.)
1/2 c. melted butter or margarine
chopped parsley

Preparation

Peel onions and stud each with 4 cloves.
Place onions, pork chops, salt pork, carrots and bacon in large 8-quart kettle.
Add black pepper and juniper berries, tied in a piece of cheesecloth, to the kettle.
Cover all with drained sauerkraut and pour chicken bouillon and white wine throughout.
Bring to a boil and simmer for 2 1/2 hours.
Make diagonal cuts (3) in each of the knockwurst and add them to the kettle 15 minutes before the end of cooking.