Ingredients

serves 8

　　1 teaspoon whole coriander seeds

　　1 teaspoon whole juniper berries

　　4 whole cloves

　　1/2 teaspoon whole black peppercorns

　　1/2 teaspoon whole caraway seeds

　　2 dried bay leaves

　　6 garlic cloves, crushed

　　3 tablespoons vegetable oil

　　2 medium onions, thinly sliced

　　1/2 teaspoon coarse salt

　　1 pound double-smoked bacon, cut into 1-inch-thick slices

　　1/2 pound fresh bacon or salt pork (in 1 piece)

　　1 1/4 pounds smoked pork butt, sliced crosswise into 1-inch-thick pieces

　　4 pounds fresh sauerkraut, rinsed and drained

　　1 bottle (750 ml) dry Riesling

　　8 medium red or Yukon Gold potatoes, or a combination (about 1 1/2 pounds total), peeled if desired

　　8 small carrots, peeled

　　3 coarse-textured smoked pork sausages, such as Hungarian kielbasa, bauerwurst, or smoked bratwurst (12 ounces total)

　　3 fine-textured pork-and-beef sausages, such as knockwurst or frankfurters (12 ounces total)

　　3 mild-spiced fine-textured white veal-and-pork sausages, such as weisswurst or bockwurst (12 ounces total)

　　Fresh parsley sprigs, for garnish

　　Variety of mustards, for serving

　　

Step 1

Make a spice bundle: Place spices, bay leaves, and garlic on a square of cheesecloth; tie into a bundle with kitchen twine.

　　

Step 2

Heat oil in a very large Dutch oven over medium heat. Add onions and salt. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Add bacon, pork butt, and spice bundle. Cover with sauerkraut. Add wine and enough water to come 1 inch below sauerkraut. Bring to a boil. Reduce heat to medium-low; cover, and simmer 45 minutes.

　　

Step 3

Add potatoes and carrots. Cover; cook until almost tender, about 20 minutes.

　　

Step 4

Using a skewer or the tip of a paring knife, poke a few holes into each sausage to prevent them from bursting. Place kielbasa in a dry skillet over medium heat. Cook, turning often, until browned, about 8 minutes. Put all sausages into the Dutch oven. Cover; cook until heated through, about 15 minutes.

　　

Step 5

Using a slotted spoon, transfer sausages and vegetables to a plate. Drain sauerkraut, and arrange on a serving platter. Arrange sausages and vegetables on top. Garnish with parsley; serve with mustards.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.