Choucroute Garni
1 pound Knackwurst sausage
1 pound Bockwurst sausage
2 16-ounce cans Steinfeld's Sauerkraut, drained
1 teaspoon caraway seeds
1/8 teaspoon ground cloves
1 cup dry white wine
1 medium apple, pared and sliced
1/4 cup brown sugar
6-8 small potatoes
1/4 cup chopped parsley
Cut diagonal slashes in Knackwurst. Cook Knackwurst and Bockwurst in skillet until browned. Add remaining ingredients except potatoes and parsley. Bring to a boil. Lower heat and simmer 25 minutes. Meanwhile, peel potatoes and cook until tender. Drain and add to sauerkraut and sausage, simmer 10 minutes longer. Sprinkle with
parsley. Serves 6 to 8.