The classic recipe for this sauerkraut extravaganza uses lots of sausage, bacon, and other fatty cuts of meat. We have cut the bacon down to one slice to keep the fat at a minimum but still retain the smoky flavor. For the meats we use a piece of lean pork tenderloin and smoked turkey. Some ethnic butchers sell excellent sauerkraut in bulk, right from the barrel. If you can’t get that, use sauerkraut that comes vacuum packed in plastic bags.