Choucroute Garnie
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The Tale of Choucroute Garnie
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Choucroute Garnie, sauerkraut piled with sausages and cured meats, comes from Alsace, the French region that has passed between French and German rule and blends both culinary traditions. Fermenting cabbage for winter storage is an old preservation technique, and Alsace built its most famous regional dish around it.
Ingredients
Scale:· 6 servings
- 2 lbs sauerkraut, rinsed and drained
- 1.5 lbs pork shoulder
- 4 smoked sausages (bratwurst or frankfurters)
- 6 oz slab bacon, cubed
- 1 onion, sliced
- 1 tbsp juniper berries
- 2 bay leaves
- 2 cups Riesling wine
- 4 medium potatoes, boiled
Instructions
- 1Render bacon in a large pot, then sauté onion until soft.
- 2Add sauerkraut, juniper berries, and bay leaves, and stir to combine.
- 3Pour in Riesling, nestle in the pork shoulder, cover, and braise 1.5 hours.
- 4Add sausages and continue cooking 20-25 minutes until pork is tender.
- 5Boil potatoes separately until tender.
- 6Slice the pork and sausages, and serve over the sauerkraut with boiled potatoes.
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