1. If you like sauerkraut that is relaively sour, do not rinse it but simply sqeeze it dry. If you like it less sour, however, rinse it under cold running water and drain in a colander. Press to extract excess moisture. 2. Heat the bacon in a casserole or dutch oven and cook until rendered of fat. Add the onion and garlic and cook until the onion is wilted. 3. Add the sauerkraut. Tie the bay leaf, juniper berries and caraway seeds in a small cheesecloth bag and add it. Add the wine and the chicken broth and bring to a boil. Arrange the ham steak and sausage in or over the sauerkraut. Cover closely and cook 1 hr. 4. Discard the cheesecloth bag. Serve the sauerkraut and meats with boiled potatoes, rye or pumpernickle bread and mustard on the side. This dish: Choucroute garnie
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|Serving Size: 1 Serving (486g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 293 (71%)|
|Amt Per Serving||% DV|
|Total Fat 32.5g||43 %|
|Saturated Fat 11.6g||58 %|
|Monounsaturated Fat 15.2g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 78.4mg||24 %|
|Sodium 1418mg||49 %|
|Potassium 704.8mg||19 %|
|Total Carbohydrate 11.4g||3 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 9.1g|
|Protein 17.8g||25 %|
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Calories per serving: 412
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