Choucroute Garni

Choucroute Garni

1 review, 3 star(s). 100% would make again

Ready in 45 minutes

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


4 pounds refrigerated sauerkraut; rinsed well and drained
1/2 pound bacon; diced
2 large onions; peeled and coarsely chopped
3 carrots, carrots; pared and sliced
1/2 cup Chopped parsley
2 bay bay leaves
10 black Peppercorns
10 juniper 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

Original recipe makes 10



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.


Republished with Permission, National Pork Council

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Republished with Permission, National Pork Council [I posted this recipe.]
tyson 10y ago

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