The oldest and most revered tactic for avoiding the misery of guilt is religion. This tactic may be the most deceptive because it comes closest to the truth. It recognizes what the intellectual and physical strategies generally ignore: that the ultimate cause of guilt is that there is a righteous God whose will for his creatures is ignored or defied. It recognizes that under every pang of conscience in the human soul there is the silent, often unexpressed conviction, 'I have gone against God.' The means that religion has developed to deal with this guilt is to try to placate or appease God with good works or religious ritual. Religious people know they owe God a great debt for their disobedience. But they often make the terrible mistake of thinking they can pay it back through good works and the performance of religious duties.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats	Italian	Crockpot, Pork, Tested	8	Servings

INGREDIENTS

1 1/2	lb	Pork shoulder
1	lb	Knackwurst
1	lb	Italian sausage
1	lb	Bacon
3	lb	Sauerkraut
8		Juniper berries
2	tb	Gin
1/2	c	Wine, white

INSTRUCTIONS

WOMAN'S DAY CROCKERY CUISINE
An Alsatian sauerkraut and meat dish
Polish sausage may be substituted for Italian sausage.
Cover bacon strips with boiling water; set aside  Cut pork into 1" chunks.
Slice knackwurst and Italian sausages in half. Combine pork, knackwurst,
and sausages and set aside. Drain sauerkraut, rinse in cold water and
squeeze dry.  Drain bacon and pat dry. Chop bacon. Mix into sauerkraut and
add crushed juniper berries and gin. Add half of sauerkraut mixture to
crockpot, then add mixed meats and remaining sauerkraut, sprinkling with
pepper as you go. Pour wine over all and cover. Cook about 2 hours on High.
Turn into warmed serving bowl.  Sprinkle with parsley. Serve with boiled
potatoes.  Pass around mustard  or horseradish, if you wish.
Sylvia's comments: cook on HIGH?  In a crockpot?  Then what's the point? I
cooked it all day on LOW and everything was falling apart. I have a similar
recipe that includes apples and brown sugar that I like better; this is
great for someone who favors bitter tastes, I served it with applesauce
which cut the bitterness well and the result was delicious.
Posted to MM-Recipes Digest  by "Robert Ellis" <rpearson@snowcrest.net> on
Feb 3, 1998

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