Pork Ribs & Sausage with Sauerkraut

(click to enlarge)	Pork Ribs & Sausage with Sauerkraut Germany - Bavaria
(click to enlarge)	Serves: Effort: Sched: DoAhead:	5 *** 1 hrs Better		Excellent for a light meat dish with its own vegetables. You can vary the sourness by how much of the sauerkraut juice you use (I always use all of it). Feel free to try other variations in type of meat and sausage (more potatoes and less meat = fewer calories)..

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Bacon
Onion
Pork Ribs
1# boneless pork
Potatoes waxy
Sausage (1)
Apple
Parsley
Sauerkraut
Caraway seed
White Wine
Water
Pepper
Salt

PREP

Cut BACON into small strips.
Chop ONION small.
Cut PORK into bite size pieces. If using ribs, separate and chop into lengths less than 2 inches (a sharp Chinese cleaver knife is the best tool).
Cut SAUSAGE in 1/4 inch thick slices. If over 3/4 inch diameter cut the slices in half. Cut POTATOES into 3/4 inch cubes and mix them, the sausage and CARAWAY SEEDS together with the pork.
Peel and APPLE and cut into 1/3 inch dice.
Chop PARSLEY coarse.

RUN

If you are not blessed with a 5 quart sauté pan, start this in a smaller pan. Deglaze the pan with the sauerkraut and juice, then transfer to a pot.
Place Bacon and enough water to be 1/16" or so deep. Boil stirring occasionally until water is gone, then continue to fry bacon stirring constantly until almost crisp.
Stir in Onions and fry stirring until they show just a touch of color.
Stir in SAUERKRAUT with juice. Stir in Wine, Water and Pork mix. Simmer stirring occasionally for at least 30 minutes.
Stir in Apples and simmer 10 minutes, then stir in Parsley and you're ready to serve.

NOTES:

Sausage: Kielbasa or some other smoked sausage.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch