Cookbook:Choucroute (Sauerkraut with Meat and Potatoes)

| Alsatian recipes

Choucroute garnie is a dish of Sauerkraut with sausages, salt pork, and potatoes. Being a little picky about your ingredients (especially the sauerkraut) with this recipe makes all the difference.

Ingredients

 * 1 or so tablespoons of duck fat
 * 1 medium onion, finely chopped
 * 2–3 small potatoes
 * 5 juniper berries
 * 1 clove
 * 1–2 garlic cloves
 * 1 or so tablespoons of coriander seed
 * ½ tablespoon black mustard seed
 * 2 strips of bacon (or the same amount of salted pork belly), sliced into rough squares
 * 1 pound of sauerkraut
 * 4 pork sausages
 * 3 smoked pork slices, bone in
 * 1 cup (240 ml) or so of white wine (dry)

Procedure

 * 1) In a pot large enough to in the end hold everything, melt the duck fat over medium heat.
 * 2) When hot, add the onions and sauté until translucent (about 5 minutes or so).
 * 3) Then, add the sauerkraut, white wine, juniper berries, clove, coriander seed, mustard seed, and garlic.
 * 4) Add the smoked pork and bacon.
 * 5) Cover, and then simmer for about 2 hours.
 * 6) In other pot, simmer the peeled potatoes and your sausages—don't boil, or your sausages will split open.
 * 7) Simmer until potatoes are done (and by then the sausage will be, too).
 * 8) Serve in a heap—sauerkraut at the bottom, various pig and potato parts on top.

Livre de cuisine/Choucroute 2