Ingredients
6
smoked bacon slices, cut into 2-inch-wide strips
1
2-pound jar sauerkraut, rinsed, drained well
1
1/2 cups chicken stock or canned low-salt broth
4
juniper berries, crushed, or 1 tbsp gin
1
1/2 pounds kielbasa sausage, cut into 3-inch lengths
Directions
1.
Preheat oven to 300°F. Place bacon, onion and carrot in heavy large ovenproof Dutch oven over medium-high heat. Sauté until onion is tender but not brown, about 5 minutes. Squeeze as much liquid as possible from sauerkraut. Add sauerkraut to Dutch oven. Add wine, stock, caraway seeds and juniper berries. Bring to simmer. Cover tightly, place in oven and bake 1 hour.
2.
Add kielbasa to Dutch oven, pushing into sauerkraut. Cover and bake 1 hour. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring frequently.)
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