Instructions: 1. In a 12-by-12-inch square of cheesecloth, place the juniper berries, garlic, cloves and peppercorns. Pull the edges together, twist and tie with twine. Set aside.

2. Preheat the oven to 350 degrees. Working in batches, place the sauerkraut in a fine-mesh strainer and rinse well under cold running water. Using your hands, squeeze it dry. Set aside.

3. In a Dutch oven with a tight-fitting lid, heat the oil over medium heat. Add the bacon and cook, stirring, until the bacon is brown and crisp. Stir in the sauerkraut and apples. Add the ham hock and the cheesecloth bundle. Pour in the wine and enough water to cover the sauerkraut by 1 inch. Cover the Dutch oven and place it in the oven. Bake for 1 hour.

4. Add the bratwursts to the Dutch oven and bake for 30 minutes more.

5. Discard the ham hock and cheesecloth bundle. Season the sauerkraut with salt and pepper. Transfer the sauerkraut to a platter and top with the sausages. Serve with crusty bread and grainy mustard.

Yield: 6 servings.

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