Pork And Sauerkraut Dinner

Ingredients

• 4 slices bacon 
• 1 small bay leaf 
• 1 medium carrots sliced
• 0.3 cup chablis wine dry white
• 0.3 cup chicken broth 
• 0.3 cup onion chopped
• 1.5 pound pork chops smoked ()
• 2 medium potatoes peeled quartered
• 16 ounce sauerkraut shredded drained canned
• 0.5 pound knockwurst sausages 
• 1.5 teaspoons sugar 
• 3  peppercorns whole
• 4 servings cheesecloth 
• 4 servings cheesecloth 

Equipment

• frying pan
• paper towels
• cheesecloth

Directions

1. Cook bacon in a 9-inch cast iron skillet until crisp; drain on paper towels. Crumble and set aside, reserving 1 1/2 tablespoons drippings in skillet.
2. Saut onion in drippings until tender.
3. Add sauerkraut, carrot, sugar, and crumbled bacon, stirring gently until well blended.
4. Combine peppercorns, clove, and bay leaf on a small amount of cheesecloth, and tie securely.
5. Place cheesecloth bag in skillet, and cover completely with sauerkraut mixture.
6. Pour chicken broth and wine over sauerkraut mixture; bring to a boil. Reduce heat; cover and simmer 10 minutes.
7. Place potatoes, pork chops, and sausages evenly over sauerkraut. Cover and simmer 1 hour. Discard cheesecloth bag.
8. To serve, place sauerkraut mixture on a warm serving platter. Arrange pork chops, sausages, and potatoes on top of sauerkraut.
9. Serve immediately.