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Choucroute Garnie

1 1/2 lb Pork shoulder
1 lb Knackwurst
1 lb Italian sausage
1 lb Bacon
3 lb Sauerkraut
8 Juniper berries
2 tb Gin
1/2 c Wine, white


Polish sausage may be substituted for Italian sausage.

Cover bacon strips with boiling water; set aside Cut pork into 1" chunks. Slice knackwurst and Italian sausages in half. Combine pork, knackwurst, and sausages and set aside. Drain sauerkraut, rinse in cold water and squeeze dry. Drain bacon and pat dry. Chop bacon. Mix into sauerkraut and add crushed juniper berries and gin. Add half of sauerkraut mixture to slow cooker, then add mixed meats and remaining sauerkraut, sprinkling with pepper as you go. Pour wine over all and cover. Cook about 2 hours on High.

Turn into warmed serving bowl. Sprinkle with parsley. Serve with boiled potatoes. Pass around mustard or horseradish, if you wish.

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