Choucroute

Yield:  12 servings:  4 ounces sauerkraut, 1 sausage, 7 ounces of pork per serving

  • 8 ounces bacon, medium dice
  • 12 ounces onion, medium dice
  • 1 ½ ounces garlic, chopped fine
  • 8 ounces Granny Smith apples, medium dice
  • 40 ounces sauerkraut
  • 4 fluid ounces dry white wine
  • 4 fluid ounces white wine vinegar
  • 1 pint of chicken stock
  • Sachet:  6 juniper berries; 3 bay leaves; 2 cloves; 1 teaspoon caraway seeds
  • 1, 4-pound pound boneless pork butt
  • 2 pounds smoked pork loin
  • 3 pounds red potatoes, peeled and quartered
  • 12 links of bratwurst
  • To taste kosher salt and cracked black pepper

1.  Preheat oven to 325°F

2.  Render the bacon fat in a sauté pan.  Sauté onion, garlic and apples in bacon fat without browning.  Rinse sauerkraut and squeeze out liquid.  As sauerkraut to the pan.

3.  Stir in white wine, white wine vinegar, stock and sachet.  Place the pork butt in the sauerkraut.  Cover and braise in a 325°F oven for 1 hour.

4.  Add smoked pork loin and the potatoes and braise an additional 30 minutes.

5.  Add the bratwurst and braise until all meats are tender and the potatoes are done (about 30 minutes).  Remove and discard sachet.  Season to taste with salt and pepper.

6.  Carve meats and serve with a portion of sauerkraut and potatoes.

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Published in: on September 15, 2010 at 9:25 pm  Leave a Comment  
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