Sauerkraut with Pork Shoulder and Sausage
2 tablespoons unsalted butter
1 pork shoulder, about 3 pounds, excess fat trimmed
Kosher salt and freshly ground black pepper 2 slices bacon, about 2 ounces, ½-inch dice
1 large yellow onion, chopped
6 juniper berries, crushed with the side of a knife
¼ teaspoon caraway seeds, coarsely crushed
1 cup semi-dry Riesling or Gewurztraminer
1 cup chicken stock 2 pounds prepared sauerkraut
1 head of cabbage, cored, cut into 8ths and thinly sliced
1 pound sausages, pricked with the tip of a knife
24 new red or Yukon Gold potatoes, about 2 1/4 pounds
A variety of mustards for serving
In a large heavy soup pot, melt the butter over medium high heat. Season the pork shoulder with salt and pepper and brown on all sides, about 15 minutes total.
Remove from the pan and set aside. Add the bacon, onions, juniper berries and caraway seeds and cook until the onions are soft and the bacon just beings to turn light golden, 10 minutes. Add the wine, chicken stock, sauerkraut, cabbage, and pork and cook covered, stirring occasionally, 1 ½ hours. Add the sausage and cook for 10 minutes, add the potatoes and continue to cook until the potatoes are cooked and the pork shoulder is fork tender, 30 minutes.
Place in a serving bowl or directly from the pan. Serve with a variety of mustards alongside.