Entree: France – Champagne – Choucroute Garnie (Braised sauerkraut cooked with an assortment of smoked and fresh pork)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Additional 30 min

Total 2 hrs 50 min

Ingredients

- 2 lb (900 g) sauerkraut, well drained
- 1 cup (240 ml) dry white wine
- 2 cups (480 ml) chicken or pork stock
- 1 lb (454 g) pork shoulder, cut into large chunks
- 1 ham hock, approx. 1 lb (450 g)
- 8 oz (225 g) smoked bacon or slab bacon (lardons), cut into 1/2-inch (1 cm) pieces
- 4 smoked sausages (Montbéliard or kielbasa), approx. 5 oz (140 g) each
- 4 fresh pork sausages (Toulouse or similar), approx. 5 oz (140 g) each
- 1 1/2 lb (680 g) small waxy potatoes, scrubbed
- 2 tbsp (30 ml) vegetable oil or lard
- 2 tbsp (30 g) unsalted butter
- 2 medium onions, sliced
- 4 garlic cloves, minced
- 1 tbsp (15 g) juniper berries, lightly crushed
- 2 bay leaves
- 6 whole cloves
- 1 tsp (5 g) whole white peppercorns, crushed
- 1 tsp (5 g) caraway seeds (optional)
- 1 tbsp (15 ml) whole-grain mustard, for serving
- Salt to taste
- Fresh parsley, chopped, for garnish (optional)

Instructions

1. Rinse the sauerkraut briefly under cold water if it is extremely sour, then drain well. Squeeze out excess liquid and set aside.
2. In a large heavy pot or Dutch oven, heat the oil and butter over medium heat. Add the sliced onions and cook until soft and translucent, about 6–8 minutes. Add the garlic and cook 1 minute more.
3. Add the drained sauerkraut to the pot and stir to combine with the onions. Scatter the juniper berries, bay leaves, cloves, white peppercorns, and caraway seeds over the sauerkraut.
4. Pour in the white wine and stock, bring to a simmer, then nestle the pork shoulder chunks and ham hock into the sauerkraut. Cover, reduce heat to low, and simmer gently for 1 1/2 to 2 hours until the pork is tender.
5. About 30 minutes before serving, bring a separate pot of salted water to a boil and simmer the potatoes until just tender, about 15–20 minutes; drain and keep warm.
6. Meanwhile, in a skillet over medium heat, brown the smoked bacon pieces and both types of sausages until nicely colored. Add the browned meats to the sauerkraut for the final 15–20 minutes of braising to heat through and meld flavors.
7. Remove the ham hock and pork shoulder, slice or shred some of the pork shoulder as desired, and return to the pot. Adjust seasoning with salt if needed (sauerkraut and smoked meats are often salty; taste first).
8. To serve, arrange sauerkraut on a large platter with the assorted sausages, bacon, ham hock, and pork pieces. Serve with boiled potatoes and whole-grain mustard on the side; garnish with chopped parsley if desired.