Sauerkraut

1 lb bratwurst - removed from casing
1 lb bacon (I use the end trimmings from the butcher because they're cheap) - can sub in a ham hock
2 rough chopped onions
3 TBS chopped garlic
2 bags/cans sauerkraut, drained but not rinsed
1c white wine
1c chicken broth
Olive oil

Brown the bacon and bratwurst in a large Dutch oven. Remove meat and set aside.
In the same Dutch oven sauté the onions and garlic until onions are tender.
If you're using a ham hock instead of bacon - no need to brown. Add the hock here.
Add kraut, meat, wine and broth to Dutch oven and bring to a boil.
Remove from stove and place into oven covered at 375 for 60 minutes. Check kraut and remove cover, cook for another ~30 minutes until the kraut is the right consistency and moistness.

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