Choucroute Garnie (Sauerkraut)
This Alsatian specialty is beloved all over France. Don’t forget that sauerkraut is actually very healthy and low in calories! Serve with a pot of Dijon mustard on the table.
Serves: 12Hands-on: 25 minutesTotal: 1 hour 55 minutesDifficulty: Medium
- 2 lbs. sauerkraut, rinsed and drained
- 1 Tbsp. sunflower oil
- 1 lb. pork belly, cut in 1⁄2-inch-thick slices
- 1 large onion, minced
- 1 lb. pork shoulder
- 2 cups white wine
- 8 juniper berries
- 1 tsp. caraway seeds
- 4 peppercorns
- 4 garlic cloves, peeled and minced
- 8 small potatoes, peeled and halved
- 4 smoked sausage (such as Polish kielbasa), cut in large pieces
- 4 frankfurter sausages, cut in large pieces
- Rinse the sauerkraut in water and drain it. Reserve.
- Put a large French oven over medium heat and heat the oil. Add the pork belly slices to the pot. Brown them on each side, then add the onion. Stir well and brown the onions slightly with the pork belly, about 2 to 3 minutes. Add the pork shoulder, brown it on each side. Add the sauerkraut, stir again, and pour in the white wine. Add the juniper berries, caraway seeds, peppercorns, and garlic. Pour in enough water to cover everything, and bring to a boil over high heat. Cover and reduce the heat to low. Simmer for 90 minutes.
- About 30 minutes before serving, add the potatoes to the pot, cover again, and keep simmering.
- Fill a medium saucepan with water and bring to a simmer. Cook the meat, 15 minutes for the smoked sausages, 5 minutes for the frankfurters.
- Add the sausages to the pot and serve warm.