Choucroute Garni

Name: Choucroute Garni
Total time: 10200 s
Yield: 10 servings
Ingredients: 4 pounds sauerkraut refrigerated, rinsed well and drained; 1/2 pound bacon diced; 2 onions large, 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 clove; 3 cups white wine fruity, Riesling or Mosel; 4 cups chicken broth; 1 pound boneless pork loin roast cubed; 1/2 pound ham cubed; 1 pound smoked pork sausage sliced; 1 pound brats sliced; 2 green apples tart, cored and coarsely chopped

Pork

16Ingredients

┅Calories

3Hours

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 pumpernickel.

Ingredients

servings:

4 pounds sauerkraut (refrigerated, rinsed well and drained)
1/2 pound bacon (diced)
2 onions (large, 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 clove
3 cups white wine (fruity, Riesling or Mosel)
4 cups chicken broth
1 pound boneless pork loin roast (cubed)
1/2 pound ham (cubed)
1 pound smoked pork sausage (sliced)
1 pound brats (sliced)
2 green apples (tart, cored and coarsely chopped)

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Directions

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.

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