Ingredients:
1 3/4 pounds smoked meaty ham hocks
1
pound fully cooked bratwurst
8 ounces thick-sliced bacon strips, cut crosswise into 1-inch pieces
2
large onions, chopped
1§ teaspoons juniper berries (optional)
1§ teaspoons whole black peppercorns
10 whole cloves
8 whole allspice
3 bay leaves
3 Red Delicious apples, unpeeled, cored, cut into 1-inch pieces
2 2-pound jars sauerkraut, squeezed dry
2 pounds fully cooked kielbasa, cut diagonally into 1-inch pieces
1 pound fully cooked knockwurst
2 cups Alsatian Pinot Blanc or other dry white wine
2
pounds small red-skinned potatoes
2/3 cup chopped fresh parsley
Assorted
mustards
Prepared white horseradish
1.
Place ham hocks in large saucepan. Add enough water to cover
by 2 inches. Bring to boil. Reduce heat, cover and simmer until meat is very
tender, about 2 hours. Transfer hocks to medium bowl. Boil broth until reduced
to 2 cups, about 15 minutes. Remove meat from bones; discard bones. Place hock
meat in medium bowl. (Can be made 1 day ahead. Cover hock meat and broth
separately; chill.)
2.
Preheat oven to 350°F. Heat heavy large pot over medium-high
heat. Add bratwurst and bacon. Sauté until bacon is crisp and bratwurst is
brown, about 10 minutes. Place in bowl with hock meat.
3.
Add onions, spices and bay leaves to same pot. Sauté until
onions are tender, about 5 minutes. Add apples; sauté 2 minutes. Mix in
sauerkraut. Add all meats; press to submerge. Add reserved broth and wine. Boil
10 minutes. Cover choucroute and bake 1 1/2 hours.
4.
Meanwhile, cook potatoes in pot of boiling salted water
until tender, about 18 minutes. Drain; cool slightly. Cut potatoes in half. Dip
cut sides into parsley. Arrange sauerkraut and meats on platter. Surround with
potatoes. Serve with mustards and horseradish.