Sauerkraut with Pork

6 slices bacon, cut up

½ c. chopped onion

1-27 oz. can sauerkraut

2 medium carrots

8-10 juniper berry (optional)

6 whole peppercorns

2 whole cloves

1 bay leaf

1 large sprig parsley

¾ c. chicken broth

½ c. dry white wine

4 potatoes, peeled and quartered

4 smoked pork chops

4 knockwursts, diagonally scored

In 12” skillet, cook bacon and onion. Drain off fat. Stir sauerkraut, carrots, and sugar into skillet. Loosely tie spices in cheesecloth bag. Bury in center of kraut. Add broth and wine. Bring to boil. Reduce heat. Simmer covered 10 minutes. Add potatoes, pushing them into kraut. Simmer covered 10 minutes. Top with meats. Simmer covered 20 minutes. Discard spice bag. Serve.