Choucroute Garnie - cooking recipe

Ingredients

2 lbs sauerkraut (preferably,from a jar or vac pac bag)
4 ounces roughly diced bacon
1 tablespoon vegetable oil
1 large onion, chopped
3 carrots, diced
1 unpeeled granny smith apple, grated
1 teaspoon caraway seed
1 bouquet garni
8 juniper berries
8 ounces white wine
1 3/4 pints chicken stock
1 1/2 ounces butter
1 lb diced lean pork
1 lb smoked pork sausage, eg.kransky,knackwurst,cut into thick diagonal slices
4 tablespoons chopped parsley

Preparation

Soak Saurkraut for 30 mins in cold water.
Drain.
Cook bacon in a frying pan for about 5 mins, add oil,onion,carrots and cook, stirring until onion is golden.
Place Saurkraut,in a casserole dish, stir in bacon mixture, apple and carraway seeds.
Add juniper berries,boquet garni, wine and enough stock to just cover.
Top with buttered greaseproof paper and bring to simmering, cook for 30mins adding stock to stop any drying.
(this can be done in oven or in large pan on stove top.) Meltbutter in frying pan and cook pork stirring until golden.
Add pork and sausage to casserole Cook about 2 hours or until tender.
Remove boquet garni, sprinkle with chopped parsley.
Serve with ryebread, boiled potatoes and German style mustard.