Choucroute Garnie

Ingredients

• 8 ounces thick- bacon strips 
• 3  bay leaves 
• 1 teaspoon peppercorns whole black
• 1 pound bratwurst fully cooked
• 0.7 cup parsley fresh chopped
• 1.8 pounds meaty ham hocks smoked
• 8 servings horseradish white prepared
• 1 teaspoon juniper berries 
• 2 pounds kielbasa fully cooked
• 1 pound knockwurst fully cooked
• 2 large onions chopped
• 2 cups alsatian pinot blanc dry white
• 3  delicious apples red cored unpeeled cut into 1-inch pieces
• 2 pounds red-skinned potatoes 
• 4 pound sauerkraut dry
• 8  allspice whole
• 8 servings mustards assorted
• 8 servings mustards assorted

Equipment

• bowl
• sauce pan
• oven
• pot

Directions

1. Place ham hocks in large saucepan.
2. Add enough water to cover by 2 inches. Bring to boil. Reduce heat, cover and simmer until meat is very tender, about 2 hours.
3. Transfer hocks to medium bowl. Boil broth until reduced to 2 cups, about 15 minutes.
4. Remove meat from bones; discard bones.
5. Place hock meat in medium bowl. (Can be made 1 day ahead. Cover hock meat and broth separately; chill.)
6. Preheat oven to 350°F.
7. Heat heavy large pot over medium-high heat.
8. Add bratwurst and bacon. Sauté until bacon is crisp and bratwurst is brown, about 10 minutes.
9. Place in bowl with hock meat.
10. Add onions, spices and bay leaves to same pot. Sauté until onions are tender, about 5 minutes.
11. Add apples; sauté 2 minutes.
12. Mix in sauerkraut.
13. Add all meats; press to submerge.
14. Add reserved broth and wine. Boil 10 minutes. Cover choucroute and bake 1 1/2 hours.
15. Meanwhile, cook potatoes in pot of boiling salted water until tender, about 18 minutes.
16. Drain; cool slightly.
17. Cut potatoes in half. Dip cut sides into parsley. Arrange sauerkraut and meats on platter. Surround with potatoes.
18. Serve with mustards and horseradish.