Choucroute Garni

10 Servings
100% would make this recipe for Choucroute Garni again.

Literally garnished cabbage, this classic Alsatian dish features mellow sauerkraut garnished indeed---with a wealth of smoked meats.

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Choucroute Garni Ingredients

4 pounds refrigerated sauerkraut rinsed well and drained	4 whole cloves
1/2 pound bacon diced	3 cups fruity white wine Riesling or Mosel
2 large onions peeled and coarsely chopped	4 cups chicken broth
3 carrots, pared and sliced	1 pound boneless pork loin cubed
1/2 cup chopped parsley	1/2 pound ham cubed
2 bay leaves	1 pound smoked sausage sliced
10 black peppercorns	1 pound bratwurst sliced
10 juniper berries	2 tart green apples cored and coarsely chopped

Instructions for Choucroute Garni

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.

Main Ingredient: PorkCuisine: American