Choucroute Garni
Description
Literally “garnished cabbage,” this classic Alsatian dish features mellow sauerkraut garnished indeed---with a wealth of smoked meats. Serve an Alsatian white wine with this dish, and lightly buttered rye bread or pumpernickle.
Ingredients
- 4 pounds refrigerated sauerkraut, rinsed well and drained
- 1/2 pound bacon, diced
- 2 large onions, peeled and coarsely chopped
- 3 carrots, pared and sliced
- 1/2 cup parsley, chopped
- 2 bay leaves
- 10 black peppercorns
- 10 juniper berries
- 4 whole cloves
- 3 cups fruity white wine, Riesling or Mosel
- 4 cups chicken broth
- 1 pound boneless pork loin, cubed
- 1/2 pound ham, cubed
- 1 pound smoked sausage, sliced
- 1 pound bratwurst, sliced
- 2 tart green apples, cored and coarsely chopped
Methods/steps
In a large Dutch oven, or other kettle with lid, slowly cook bacon with carrots and onion over medium heat, stirring occasionally, about 8-10 minutes. Place parsley, bay leaves, peppercorns, juniper berries and cloves in cheesecloth bag or large tea strainer. Add to pot along with sauerkraut, wine and broth. Bring to a boil; cover and simmer for 1 hour. Add pork loin, ham, sausage, and bratwurst; simmer another hour. Add apples and simmer for 20 minutes more. Serve immediately or refrigerate overnight and reheat to serve.