A vegetarian version of the classic Alsatian/Elsasser meal.

(makes enough for 6, with probable leftovers unless your guests are big fans of sauerkraut)

1 two-pound package fresh sauerkraut

1 t whole cloves

1 t juniper berries

1 bottle French or German white wine, depending on your sympathies

1 package veggie bacon

1 package veggie Italian sausages

4 T butter

5 large cloves garlic

Dump the sauerkraut into a large pot, along with half the bottle of wine. Put the cloves and juniper berries into a sachet (or large tea ball) and place it in the pot. (If you’re unable to locate juniper berries, you can go with just the cloves, and add 2 oz gin to the pot 5 min. before serving.) Set to simmer at low heat. Meanwhile, mince the garlic and fry it up along with the veggie bacon in 2 T of the butter. Heat up the veggie sausages in the remaining 2 T of the butter. On a wooden cutting board, slice the bacon and sausage into bite-size pieces; transfer them, along with the bits of garlic and any dribbles of leftover butter, into the pot with the sauerkraut. Stir well, then leave to simmer for at least 10 more minutes, stirring occasionally. Drink all but 3 oz of the remaining wine while you wait. Just before serving, add the reserved wine and stir one last time.

Goes well with potatoes and cheese.

Posted by: pchippy