International Recipes
Choucroute Garni
Literally “garnished cabbage,” this classic Alsatian dish features mellow sauerkraut garnished indeed-with a wealth of smoked meats. Serve an Alsatian white wine with this dish, and lightly buttered rye bread or pumpernickel.
Ingredients
- 4 pounds sauerkraut, refrigerated, rinsed well and drained
- 1/2 pound bacon, diced
- 2 large onions, peeled and coarsely chopped
- 3 carrots, pared and sliced
- 1/2 cup parsley, chopped
- 2 bay leaves
- 10 black peppercorns
- 10 juniper berries
- 4 whole clove
- 3 cups white wine (fruity, Riesling or Mosel)
- 4 cups chicken broth
- 1 pound boneless pork loin roast, cubed
- 1/2 pound ham,cubed
- 1 pound smoked pork sausage, sliced
- 1 pound brats, sliced
- 2 green apples (tart), cored and coarsely chopped
Instructions
- In a large Dutch oven, or other kettle with lid, slowly cook bacon with carrots and onion over medium heat, stirring occasionally, about 8 to 10 minutes.
- Place parsley, bay leaves, peppercorns, juniper berries and cloves in cheesecloth bag or large tea strainer. Add to pot along with sauerkraut, wine and broth. Bring to a boil; cover and simmer for 1 hour.
- Add pork loin, ham, sausage, and bratwurst; simmer another hour.
- Add apples and simmer for 20 minutes more.
- Serve immediately or refrigerate overnight and reheat to serve.
Attribution
Recipe and photo used with permission from:
National Pork Board