1 3/4 pounds smoked
meaty ham hocks
1 pound fully cooked bratwurst
8 ounces thick-sliced bacon strips, cut crosswise into 1-inch pieces
2 large onions, chopped
11/2 teaspoons juniper berries (optional)
11/2 teaspoons whole black peppercorns
10 whole cloves
8 whole allspice
3 bay leaves
3 Red Delicious apples, unpeeled, cored, cut into 1-inch pieces
2 2-pound jars sauerkraut, squeezed dry
2 pounds fully cooked kielbasa, cut diagonally into 1-inch pieces
1 pound fully cooked knockwurst
2 cups Alsatian Pinot Blanc or other dry white wine
2 pounds small red-skinned potatoes
2/3 cup chopped fresh parsley
Prepared white horseradish
Place ham hocks in large saucepan. Add enough water to cover by 2 inches.
Bring to boil. Reduce heat, cover and simmer until meat is very tender,
about 2 hours. Transfer hocks to medium bowl. Boil broth until reduced
to 2 cups, about 15 minutes. Remove meat from bones; discard bones.
Place hock meat in medium bowl. (Can be made 1 day ahead. Cover hock
meat and broth separately; chill.)
Preheat oven to 350°F. Heat heavy large pot over medium-high heat.
Add bratwurst and bacon. Sauté until bacon is crisp and bratwurst
is brown, about 10 minutes. Place in bowl with hock meat.
Add onions, spices and bay leaves to same pot. Sauté until onions
are tender, about 5 minutes. Add apples; sauté 2 minutes. Mix
in sauerkraut. Add all meats; press to submerge. Add reserved broth
and wine. Boil 10 minutes. Cover choucroute and bake 1 1/2 hours.
Meanwhile, cook potatoes in pot of boiling salted water until tender,
about 18 minutes. Drain; cool slightly. Cut potatoes in half. Dip cut
sides into parsley. Arrange sauerkraut and meats on platter. Surround
with potatoes. Serve with mustards and horseradish.