Shelly's Recipe

SLAMMIN PORK AND SAUERKRAUT

Category: Casseroles - Pork

2 (32 oz) jars sauerkraut, rinsed well under cold water and drained
1/2 lbs bacon, cubed
3 links heavy smoked sausage, sliced
1 ham steak, bone-in and cubed
3 pieces smoked pork hocks
6 links Polish sausage
2 cups onion, diced
1/4 cup garlic, minced
1 1/2 tbsp flour
1 quart chicken stock
1 (12-oz) bottle beer
1 cup dry white wine
2 small bay leaves
8 small potatoes, halved
Salt and pepper to taste

In a heavy-bottom cast iron pot, saute bacon over medium-high heat until fat is rendered. Do not brown. Add smoked sausage and cook 2-3 minutes longer. Add onion and garlic and saute 3-5 minutes. Add flour, blending well into the seasoning mixture. Add chicken stock, beer and wine. Bring to a rolling boil and season stock to taste using salt and pepper.

Add sauerkraut, blending well into the mixture. Bring to a rolling boil, reduce to simmer and top with cubed ham steak, smoked pork hocks and Polish sausage. Add bay leaves, cover and simmer 1 1/2 hours stirring occasionally. Add potatoes and continue to cook 15-20 minutes or until tender. Serve sauerkraut with equal portions of meat. Serves 8