6 strips thick-cut bacon, cut into 1-in. strips
pork shoulder roast (about 5 lbs.)
1 large Spanish onion, cut into 8 wedges
6 medium red skin potatoes
1 lb. baby carrots
2 lbs. sauerkraut, rinsed
3 apples, quartered and cored
1 bottle semi-dry white wine (Sauvignon Blanc)
2 bay leaves
1/2 tsp. dried thyme
8 whole pepper corns
4 bratwurst sausages
12 oz. kielbasa sausage
Preheat oven to 350°F/180°C.
Preheat a 6.5-qt. nonstick sauce pan on medium heat. When the rim of the pan is hot to the touch, add the bacon and sauté until crisp. Remove bacon and set aside.
Place the pork in the pan and brown on all sides. Remove from pan and set aside. Add the onion and cook until golden. Add the remaining vegetables, sauerkraut, apples, wine and herbs and spices; add bacon and pork roast back to pan.
Cover pan and transfer to the oven and cook for 1- 1 1/2 hours. Remove the cover from the pan; add the bratwurst and kielbasa sausage and cook uncovered in the oven for an additional 20 - 30 minutes.