Ingredients

• 1 1-pound bag sauerkraut, rinsed
• 8 small fingerling or red-skinned potatoes, halved if large
• 1 tablespoon vegetable oil
• 12 ounces turkey kielbasa or chicken sausage, cut into 2-inch pieces
• 1 6-ounce boneless smoked pork chop, trimmed and sliced
• 1 large onion, chopped
• 2 cloves garlic, smashed
• 1 teaspoon coriander seeds, crushed
• 1 teaspoon juniper berries (available in the spice aisle), crushed
• Kosher salt and freshly ground pepper
• 1 apple, grated
• 1 cup dry white wine
• 2 tablespoons chopped fresh parsley
• Whole-grain mustard, for serving

Instructions

1. Soak the sauerkraut in a bowl of warm water. Cover the potatoes with water in a small saucepan and simmer over medium heat until tender, about 10 minutes. Drain and keep warm.
2. Meanwhile, heat the vegetable oil in a large pot over medium-high heat. Prick the sausages with a fork and add to the pot along with the pork; cook until browned on one side, about 4 minutes. Turn the meats and add the onion, garlic, coriander, juniper berries, and salt and pepper to taste. Cook until the onion is golden brown, about 6 minutes. Add the apple and cook 2 more minutes.
3. Drain the sauerkraut, then add to the pot along with the wine and 1 cup water. Cover and simmer 10 minutes, then uncover and cook until thickened, about 5 more minutes. Transfer the sauerkraut, meats and potatoes to a platter. Top with the parsley and serve with mustard.
4. Photograph by Antonis Achilleos