CHOUCROUTE GARNIE

2 Tbsp olive oil

2 onions, sliced thin

2 cloves garlic, minced

2-3 carrots, sliced thin

1 cup dry white wine

1 bay leaf

10 peppercorns

2 cloves

Parsley sprigs

1 jar sauerkraut

2 slices, ¼” thick, of bacon or ham

Knockwursts, 2 per person

Strain the sauerkraut and set aside.

In a heavy pot, cook the oil, onions, garlic, and carrot until onions soften.

Add wine and herbs and let simmer briefly.

Stir sauerkraut into pot, then add meats and cover.

Cook till well heated, about 20-25 minutes, stirring occasionally.

Serve with boiled potatoes, mustard, or horseradish, and beer.