Entree: French Southern Territories – Southern Culinary Region – Choucroute Garnie (Hearty braised sauerkraut cooked with an assortment of sausages and cured pork)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Total 1 hr 45 min

Ingredients

- 2 lb (900 g) sauerkraut, well drained
- 1 cup (240 ml) dry white wine (Riesling or dry Alsatian wine)
- 2 cups (480 ml) chicken or pork stock
- 1 large onion, thinly sliced
- 2 cloves garlic, smashed
- 8 oz (225 g) smoked bacon or slab bacon, cut into 1/2-inch (1 cm) pieces
- 1 smoked ham hock, approx. 1 lb (450 g)
- 4 bratwurst sausages, approx. 5 oz (140 g) each
- 4 frankfurter or knackwurst sausages, approx. 2 oz (56 g) each
- 12 oz (340 g) kielbasa or smoked sausage, sliced into 3–4 pieces, approx. usable weight 12 oz (340 g)
- 1 tbsp (15 ml) brown sugar
- 1 tsp (5 ml) caraway seeds
- 6–8 juniper berries, crushed
- 2 bay leaves
- 4 whole cloves
- 2 tbsp (30 ml) butter
- Salt and freshly ground black pepper to taste
- 1.5 lb (700 g) small waxy potatoes (such as fingerlings), scrubbed
- Dijon mustard, for serving

Instructions

1. Rinse the sauerkraut briefly under cold water if very salty, then drain well. Melt butter in a large heavy pot over medium heat and sauté the sliced onion until softened, about 5 minutes; add garlic and cook 1 minute more.
2. Add the sauerkraut to the pot and stir to combine with onions. Pour in the white wine and stock, then add brown sugar, caraway seeds, crushed juniper berries, bay leaves, and cloves. Stir and bring to a gentle simmer.
3. Nestle the smoked ham hock and bacon pieces into the sauerkraut, cover, reduce heat to low, and simmer gently for 60–90 minutes, stirring occasionally, until the kraut is tender and flavors have melded. Add salt and pepper to taste late in cooking.
4. While the sauerkraut simmers, place the potatoes in a pot of salted water, bring to a boil, and cook until tender, about 15–20 minutes; drain and keep warm.
5. In a separate skillet over medium-high heat, brown the bratwurst, kielbasa slices, and frankfurters briefly on all sides to develop color, about 6–8 minutes total. During the last 20–30 minutes of the sauerkraut’s simmer, add the browned sausages to the pot to heat through and finish cooking.
6. Remove the ham hock; carve or shred the meat and return meat to the sauerkraut, discarding bone and excess gristle. Adjust seasoning. Serve the sauerkraut and meats family-style with boiled potatoes and Dijon mustard on the side.