Entree: France – Paris & Ile-de-France – Choucroute Garnie (Braised sauerkraut cooked with an assortment of salted, smoked, and fresh pork meats and sausages)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) sauerkraut, drained and lightly rinsed
- 1 large onion, thinly sliced
- 4 cloves garlic, smashed
- 4 smoked sausage links, approx. 4 oz (115 g) each (e.g., Morteau or kielbasa)
- 4 fresh Strasbourg or frankfurter sausages, approx. 3.5 oz (100 g) each
- 1 lb (454 g) pork belly, skin removed, cut into 1-inch (2.5 cm) pieces
- 1 ham hock, approx. 1.5 lb (680 g)
- 6 oz (170 g) smoked bacon or lardons, diced
- 1.5 lb (680 g) small waxy potatoes (fingerlings or new potatoes), scrubbed
- 2 cups (480 ml) dry white wine (Riesling or dry Alsace white)
- 1 cup (240 ml) chicken or pork stock
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) juniper berries, lightly crushed
- 4 whole cloves
- 2 bay leaves
- 1 tsp (5 ml) black peppercorns
- 1 tbsp (15 g) granulated sugar
- Kosher salt, to taste

Instructions

1. Rinse sauerkraut briefly under cold water if very salty; drain well. In a large bowl, combine sauerkraut with juniper berries, cloves, bay leaves, and sugar. Set aside.
2. In a large heavy Dutch oven over medium heat, brown bacon lardons until fat renders, about 5 minutes. Remove with a slotted spoon and set aside, leaving fat in the pot.
3. Increase heat to medium-high and brown pork belly pieces on all sides, about 6–8 minutes; remove and set aside. Brown ham hock on all sides, about 6–8 minutes; set aside.
4. Add butter and sliced onion to the pot; cook until translucent and beginning to brown, 6–8 minutes. Add smashed garlic and cook 1 minute.
5. Return browned pork belly, ham hock, and bacon to the pot. Spread the sauerkraut mixture evenly over the meats. Pour in white wine and stock to just moisten the sauerkraut (do not fully submerge the meats). Add peppercorns and adjust salt if needed.
6. Bring to a gentle simmer, cover, reduce heat to low, and braise for 1 hour 30 minutes to 2 hours, until ham hock and pork are tender.
7. About 25–30 minutes before serving, add potatoes and tuck sausages into the sauerkraut so they heat through and absorb flavor. Continue cooking until potatoes are tender and sausages are cooked through.
8. Remove ham hock, pork belly, and sausages. Slice or portion meats as desired. If sauce is thin, boil uncovered briefly to reduce. Arrange sauerkraut on a large platter, top with meats and sausages, and spoon pan juices over. Serve hot with mustard and crusty bread.