Choucroute Garnie
Serves 6
Ingredients
Method
2 lb. Sauerkraut, Rinsed And Drained
1 tbsp. Vegetable Oil
1 Large Onion, Chopped
2 Cloves Garlic, Minced
1 cup Dry White Wine
1 cup Chicken Or Vegetable Broth
1 tsp. Juniper Berries (optional)
2 Bay Leaves
1 lb. Smoked Pork Loin Or Shoulder, Cubed
1 lb. Smoked Sausages (such As Kielbasa Or Bratwurst), Sliced
1 lb. Small Potatoes, Halved
Freshly Ground Black Pepper, To Taste
Fresh Parsley, Chopped, For Garnish
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Add the onion and garlic, and cook until softened and translucent, about 5 minutes.
Add the sauerkraut to the pot, along with the white wine, broth, juniper berries (if using), and bay leaves. Stir to combine.
Nestle the cubed pork, sliced sausages, and potatoes into the sauerkraut mixture. Season with freshly ground black pepper.
Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 1-1.5 hours, or until the meats are tender and the flavors have melded.
Remove the bay leaves and discard. Transfer the Choucroute Garnie to a serving platter, garnish with fresh parsley, and serve immediately.