- 3 pounds sauerkraut
- 1/2 teaspoon caraway seeds
- 12 peppercorns, or 1/4 teaspoon coarsely cracked pepper
- 2 carrots, scraped and cubed
- 1 pound smoked pork butt (boneless), trimmed and thickly sliced
- 4-6 pork shoulder chops, bone removed
- 1 cup Rhine or Alsatian wine
- 1 teaspoon salt, or to taste
- 1/2 pound knockwurst
- Combine the sauerkraut, caraway seeds, peppercorns or cracked pepper and carrots. Place in the bottom of a large kettle. Arrange the pork butt slices and the shoulder chops over the top of the sauerkraut. Add the wine and salt, cover tightly and cook over very low heat 2-3 hours. This dish tastes best if cooked a day ahead, as it should be prepared at least 6 hours before serving time and allowed to stand. Reheat, adding knockwurst, approximately 20 minutes before serving. Serve with boiled or mashed potatoes.