4 lbs high quality sauerkraut, drained and rinsed
1 1/2 lbs sweet white onions, sliced into thin rings
1 1/2 lbs Granny Smith apples, peeled, cored and sliced
1 lb smoked pork loin (or smoked pork chops)
1 lb pork polish sausage
1 lb bratwurst
1 lb beerwurst
1 lb smoked sausage
1 lb Canadian bacon, sliced thick
1 pound spicy pork hard salami, sliced thick
16 oz dark German beer
16 oz hard apple cider
12 oz chicken broth
1 tsp celery seed
2 tsp fresh ground black pepper
The idea here is to use whatever good smoked/cured sausages and other pork meats you can find that total about 6-7 pounds. Depending on the area you are in, this could be 6 different German sausages, or 1 commercial polish sausage and a lot of Canadian bacon and pork chops. Whichever you use — it will still work. But remember — more variety is better.
Cut all whole sausages into 2-3 inch pieces before you begin.
Rinse (twice) and drain the sauerkraut, then toss with apples, pepper, caraway, and onions.
In a large dutch oven, layer the various meats with the kraut mixture. Pour the liquids over the whole pot and bring to a boil. Cover and simmer for 45 minutes (or longer). Serve hot in bowls or soup plates with dark brown bread and a variety of mustard’s.