Cook bacon in a 9-inch cast iron skillet until crisp; drain on paper towels. Crumble and set aside, reserving 1 1/2 tablespoons drippings in skillet.
Sauté onion in drippings until tender. Add sauerkraut, carrot, sugar, and crumbled bacon, stirring gently until well blended.
Combine peppercorns, clove, and bay leaf on a small amount of cheesecloth, and tie securely. Place cheesecloth bag in skillet, and cover completely with sauerkraut mixture.
Pour chicken broth and wine over sauerkraut mixture; bring to a boil. Reduce heat; cover and simmer 10 minutes. Place potatoes, pork chops, and sausages evenly over sauerkraut. Cover and simmer 1 hour. Discard cheesecloth bag.
To serve, place sauerkraut mixture on a warm serving platter. Arrange pork chops, sausages, and potatoes on top of sauerkraut. Serve immediately.