Beer-Braised Sausages and Sauerkraut

Ingredients

• 1 1-pound piece smoked boneless pork loin (Canadian bacon)
• 1 teaspoon salt
• ½ teaspoon whole black peppercorns
• 1 tablespoon vegetable oil
• ¼ pound smoked bacon (preferably slab)
• 1 ¾ pounds assorted smoked and precooked fresh sausages
• 3 bay leaves
• + 6 more ingredients
• • coarse-grained mustard
  • 9 cups drained sauerkraut
  • 2 medium-large onions
  • 4 medium carrots
  • 1 cup chicken broth
  • 5 ½ cups Oktoberfest lager such as Paulaner

Preheat oven to 325°F. In a large bowl soak sauerkraut in cold water to cover 20 minutes, changing water once halfway through soaking. While sauerkraut is soaking, in a large heavy skillet cook bacon pieces over moderate heat, stirring, until golden. Pour off all but about 2 tablespoons drippings...

View full recipe at Epicurious