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|
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
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
- 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).
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