Who knew that humble sauerkraut could be so delicious? There are two secrets here: refrigerated (not canned) sauerkraut and a fruity (not dry) white wine. While I usually make it with sausages, c’est magnifique with smoked pork chops or even a slice of ham.4 slices bacon, coarsely chopped2 medium onions, chopped4 garlic cloves, finely chopped3 pounds refrigerated sauerkraut, drained well (see Note)2 cups semidry white wine, such as Riesling or Pinot Blanc1 cup chicken stock, preferably homemade, or use canned low-sodium broth6 juniper berries, crushed, or 2 tablespoons gin (optional)1 bay leaf1 teaspoon vegetable oil6 cooked chicken and apple sausages, frankfurters, or your favorite cooked sausages, each pierced with a fork1 pound kielbasa, cut into 6 serving piecesDijon or grainy mustard, for serving 1. Position a rack in the center of the oven and preheat to 300°F.2. Cook the bacon in a Dutch oven over medium heat, stirring occasionally, until crisp and browned, about 8 minutes.
