Choucroute garnie

img_0904Choucroute is probably the most famous dish from  Alsace: The sauerkraut is braised with different cuts of pork and garnished with sausage & potatoes. There are 1000 different recipes…today you will find a very simple one, easy to make at home!

This is a perfect, rustic meal for a cold winter…

 

 

 

Ingredients for a large family or a group of friends:

  • 3 tbsp.  duck fat or unsalted butter
  • 2 large yellow onions, thinly sliced
  • 4 lb. sauerkraut, rinsed, drained, and squeezed dry
  • 20 dried juniper berries
  • 2-3 bay leaves
  • 4 garlic cloves
  • 1/2  bottle of Riesling
  • Uncured bacon, cut into small pieces
  • Smoked pork chops
  • Polish Kielbasa
  • Boneless ham
  • Yukon gold potatoes
  • Franks or knacks sausages
  • Pepper
  • Whole-grain mustard to serve

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Method:

  1. Melt fat or butter in a Dutch oven. Cook the onions and the bacon for 10 minutes. Then add the sauerkraut, juniper berries, bay leaves, garlic, wine and bring to a boil. Let it simmer for 1 hour, gently. (Add some broth, if it starts to burn !)
  2. Arrange ham, smoked pork chops into the” cocotte”, cover and simmer for another hour. Then add potatoes, Kielbasa and cook until meat & potatoes are soft.
  3. Bring Knacks or Franks to a simmer.
  4. Transfer sauerkraut, meats, sausages to a large serving plate, arrange the potatoes around. Serve with mustard and a glass of Riesling.
  5. Enjoy!

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