Choucroute Garnie

Choucroute garnie is the regional dish of Alsace-Lorraine and is popular in both France and Germany.

Preparation Time:	30 minutes
Cooking Time:	4 hours
Time Until Ready:	4 hours
Serves:	6

Ingredients

1 1/2 pounds lightly salted boneless pork shoulder, cut into 1-inch cubes
2 pounds sauerkraut
3 cloves garlic, peeled and crushed
1 bay leaf
3 cloves
1 tablespoon juniper berries
1 teaspoon mixed black and white peppercorns
3 ounces lard
1 onion, finely chopped
2 cups Riesling or Sylvaner
1 cup chicken stock
1 pound bacon
1 pound fresh pork belly
1 smoked kielbasa
1 pair bratwurst
1 pair frankfurters
1 pair knackwurst
1 1/2 pounds potatoes

Directions

• Parboil the shoulder in water for 5 minutes then cool under running water and drain.
• Bouquet garni: tie the garlic, bay leaf, cloves, juniper berries and peppercorns in a square of cheesecloth.
• Melt the lard in a heavy 6 quart pot and cook the onions until golden.
• Add the sauerkraut and cook for 5 minutes longer.
• Pour in the wine and stock and mix well.
• Bury the pork shoulder and spice bag in the middle of the sauerkraut and cook over low heat 1 1/2 hours.
• Bury the bacon and the pork belly and cook for 1 hour.
• Prick the kielbasa with a fork so that it will not burst. Boil them in water for about 1 minute and let them stand in the water.
• Peel and wash the potatoes.
• Add the kielbasa to the pot and place the potatoes on top. Cover and cook for 1 hour.
• About 10 minutes before the end of the cooking time, lay the bratwurst, frankfurters and knackwurst on top of the potatoes to heat.
• Arrange a mound of sauerkraut on a platter and surround with the meat, sausages and potatoes. Serve very hot.

Delicious served with a chilled Riesling (and plenty of mustard).

Source: hamiltro

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