Entree: France – Lorraine – Choucroute Garnie (Braised sauerkraut cooked with a selection of cured, smoked, and fresh pork cuts and sausages)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Additional 30 min

Total 2 hrs 50 min

Ingredients

- 2 lb (900 g) sauerkraut, rinsed and well drained
- 2 cups (480 ml) dry white wine (preferably Riesling)
- 1 cup (240 ml) chicken or pork stock
- 1 lb (450 g) pork shoulder, bone-in or boneless, cut into large pieces
- 1 smoked ham hock, approx. 1 lb (450 g)
- 6 oz (170 g) lardons (smoked bacon pieces)
- 4 Strasbourg or frankfurter-style sausages, approx. 4 oz (115 g) each (total approx. 1 lb / 450 g)
- 4 smoked sausages (Montbéliard or similar), approx. 4 oz (115 g) each (total approx. 1 lb / 450 g)
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 2 tbsp (30 g) unsalted butter or pork fat
- 2 cloves garlic, minced
- 1 tsp (2 g) crushed juniper berries
- 2 bay leaves
- 1 tsp (5 ml) whole black peppercorns
- 1 tbsp (15 ml) Dijon mustard
- 1.5 lb (700 g) small waxy potatoes, scrubbed
- Salt and freshly ground black pepper to taste

Instructions

1. In a large Dutch oven over medium heat, melt the butter. Add the lardons and cook until they begin to brown, then add the sliced onion and garlic and cook until softened, about 5 minutes.
2. Add the rinsed sauerkraut, crushed juniper berries, bay leaves, and peppercorns to the pot and stir to combine with the onions and lardons.
3. Pour in the white wine and stock, scraping any browned bits from the bottom. Bring to a simmer.
4. Nestle the pork shoulder pieces and smoked ham hock into the sauerkraut, cover, reduce heat to low, and simmer gently for 1 to 1 1/2 hours, until the larger cuts are tender.
5. Meanwhile, simmer the potatoes in salted water until just tender, drain and keep warm.
6. About 20–30 minutes before serving, add the smoked sausages and Strasbourg sausages to the pot to heat through and absorb flavor; continue to simmer uncovered so excess liquid reduces slightly.
7. Remove the pork shoulder and ham hock, slice or shred as desired. Stir Dijon mustard into the sauerkraut, taste and adjust seasoning with salt and pepper.
8. Arrange sauerkraut on a large platter with the sliced pork shoulder, ham hock, sausages, and potatoes. Serve hot with extra mustard on the side.