Slice the bacon into 1/2-inch-thick and 2-inch-long pieces. Combine the water, mirepoix, garlic, and bay leaves in a large saucepan over medium heat. Season with salt. Add the bacon and ham hocks. Bring the mixture to a boil, reduce the heat to medium-low and simmer for 2 hours. Add the pork chops, sausages and Frankfurters. Continue to cook for 20 minutes. Remove the bacon, ham hocks, pork chops and sausage. To serve, spoon the sauerkraut over the bottom of the platter, place the bacon, ham hocks, pork chops and sausages on top of the sauerkraut. Serve with the Dijon and crusty bread.
Yield: 4 servings