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Alsatian sauerkraut
Choucroute garnie
A Recipe From: Alsace
The traditional dish of Alsace. Great comfort food!

Skill Level: Average
Serves: 6

Preheat the oven to 375º. Rinse the sauerkraut in cold water, rinse well and loosen with your fingers (Important: if using OUR sauerkraut, do not rinse!). In a Dutch oven, heat the duck fat over low heat and cook the onion, covered, for 20 minutes. Tie the garlic clove, peppercorns, juniper berries and clove into a square of cheesecloth and add to the pot, along with the sauerkraut and the bouquet garni. Mix everything together, add the smoked ham hock, wine, salt and 6 cups of water. Bring to a boil, cover and cook in the oven for one and a half hour. Add the bacon and cook for another hour until the ham hock is tender. Add the potatoes, burying them under the sauerkraut, and the Morteau sausage. Cook for another 20 minutes. Place the Polish sausages and the frankfurters on top of the sauerkraut and place the pot back into the oven for 10 minutes. Remove the meat and sausages; cut the meat off the ham hock; slice the saucisson and cut the Polish sausages in three pieces each; cover and keep warm. Remove the sauerkraut with a slotted spoon and place in a large warm platter (discard spices and bouquet garni). Arrange meats and potatoes on top of the sauerkraut and serve immediately.

Sylvaine's tips
You can prepare the sauerkraut the day before serving, up to the point where "the ham hock is tender". Continue from there.

Recipe Contributed By
Joie de Vivre

Recipe Category: Other

2 lbs of sauerkraut Available Online
1/4 cup duck fat (or goose fat) Available Online
1 onion, thinly sliced
1 garlic clove, peeled
1/2 tsp cracked peppercorns
1/2 teaspoon juniper berries
1 whole clove
2 cups dry Riesling (or other dry white wine)
1 large smoked ham hock
1 bouquet garni (thyme, bay leaf, parsley)
2 tsp salt
1 lb bacon, cut into lardons
12 small new potatoes, peeled
1 saucisson a l'ail Available Online
2 Polish sausages
6 frankfurters

Wine Pairings

wine A dry Riesling from Alsace, or Champagne, or beer.

Items Available For This Recipe

French sauerkraut with Champagne and lardons 28 oz

$6.95    ( Item: #0580)

Duck fat 11.3 oz jar

$10.95    ( Item: #0365)

Saucisson a l'ail-about .75 lb

$12.95    ( Item: #G560)

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