Entree: French Southern Territories – Northern Culinary Region – Choucroute Garnie (Braised sauerkraut cooked with an assortment of salted and smoked pork meats and sausages)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 45 min

Total 2 hrs 15 min

Ingredients

- 2 lb (900 g) sauerkraut, well drained and lightly rinsed
- 1 cup (240 ml) dry white wine (Riesling or dry white)
- 1 cup (240 ml) chicken or pork stock
- 1 lb (454 g) pork shoulder, cut into 1.5-inch (4 cm) pieces
- 1 ham hock, approx. 1 lb (450 g)
- 8 oz (225 g) slab bacon or salt pork, rind-on, cut into lardons
- 4 smoked sausages, approx. 6 oz (170 g) each (e.g., knackwurst or frankfurter)
- 2 smoked pork chops or smoked kielbasa pieces, approx. 8 oz (225 g) total
- 1 large onion, about 8 oz (225 g), thinly sliced
- 2 tbsp (30 g) butter or lard
- 8 small waxy potatoes, about 1.5 lb (680 g), peeled (optional, for serving)
- 2 bay leaves
- 10 juniper berries, lightly crushed
- 1 tsp (5 g) whole black peppercorns
- 1 tsp (2 g) caraway seeds (optional)
- 1 tbsp (12 g) brown sugar (optional, to balance acidity)
- Salt to taste

Instructions

1. Rinse the sauerkraut briefly under cold water if it is extremely salty, then drain well and squeeze out excess liquid. Set aside.
2. In a large heavy Dutch oven, melt the butter or lard over medium heat and brown the pork shoulder pieces in batches until well colored; remove and set aside.
3. Add the bacon lardons to the pot and render for 3–4 minutes, then add the sliced onion and cook until translucent and beginning to brown, about 6–8 minutes.
4. Return the pork shoulder to the pot along with the ham hock and smoked pork pieces. Stir in the sauerkraut, spreading it evenly around the meats.
5. Add the white wine, stock, juniper berries, peppercorns, bay leaves, caraway seeds (if using), and brown sugar. Bring to a gentle simmer, then cover and reduce heat to low.
6. Simmer gently for 1½ to 2 hours, partially covered, until the meats are tender and flavors have melded; check occasionally and add a little hot water or stock if the pot becomes dry.
7. About 20 minutes before serving, nestle the smoked sausages and (if using) peeled potatoes into the sauerkraut, cover, and continue to simmer until sausages are heated through and potatoes are tender.
8. Remove the ham hock, shred or slice the meat and return any meat to the pot. Taste and adjust seasoning with salt and pepper.
9. Serve family-style: a mound of sauerkraut with the assorted meats and sausages arranged on top and spooned with pan juices.