Kielbasa, bratwurst, or knockwurst, or a combination, ¾lb (375g), cut in half lengthwise
Yellow onion, 1, sliced
Tart apple such as Granny Smith, 1, peeled, halved, cored, and sliced
Sauerkraut, 1lb (500g), well drained
Bay leaf, 1
Caraway seeds, 2teaspoons
Dried juniper berries, 1teaspoon, lightly crushed
Dry white wine, 1cup (8fl oz/250ml)
Smoked pork chops, 4, each 4–6oz (125–185g)
Freshly ground pepper
Cook the sausages
In a large frying pan over medium-high heat, warm the oil. Add the sausages, cut side down, and cook until browned, 3–4 minutes. Turn the sausages, add the onion, and cook, stirring occasionally, until the onion is softened, 4–5 minutes. Add the apple and cook, stirring occasionally, until the apple is softened and the onion is golden, about 3 minutes.
Simmer the dish
Stir in the sauerkraut, bay leaf, caraway seeds, juniper berries, and wine. Add the pork chops in a single layer. Bring to a simmer over medium-high heat, reduce the heat to medium-low, cover, and cook for 10–12 minutes to blend the flavors. Remove and discard the bay leaf. Season to taste with pepper. Transfer the choucroute to plates and serve.