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                         Choucroute

3 pounds sauerkraut
1 large onion, chopped
10 juniper berries, optional
2 cups dry white wine, preferably Alsatian Riesling
1 pound slab bacon, in one piece
1 pound kielbasa or similar dark sausage
3 bratwursts or similar “white” sausage
3 smoked loin pork chops
Salt and freshly ground black pepper

the sauerkraut and drain it well. Combine it with the onion, juniper berries, and wine in a large skillet or broad pot and add enough water to come about two-thirds of the way up the side of the sauerkraut (in some pots, the wine may provide enough liquid). Turn the heat to high and bring to a boil.
       2. Turn down the heat and nestle the meat in the sauerkraut. Cover and cook 60 minutes or more over heat low enough so that the mixture bubbles steadily but not violently. When done, the sauerkraut should be tender but retain some crunch; serve or keep warm as long as you like.
       3. To serve, cut the meat into pieces and serve it on a platter with the sauerkraut, along with Dijon mustard.
       

The Dominican Republic

in the West Indies occupies the eastern two-thirds of the island of Hispaniola, which it shares with Haiti. Its area equals that of Vermont and New Hampshire combined. Duarte Peak, at 10,417 ft (3,175 m), is the highest point in the West Indies.