Choucroute Garni

After several attempts and combining a few recipes, here's what we came up with. It's mostly Martha, with our own twists. Of course you can vary the meats to include whatever you have around, but make sure to have something smoked and something fatty.

2 teaspoons juniper berries
4 cloves
1 teaspoon black peppercorns
3 bay leaves
6 cloves garlic, crushed
3 tablespoons vegetable oil
2 small onions (or 1 large) sliced into rings
1 teaspoon salt
1-2 apples, sliced thin with a peeler
1 teaspoon caraway seeds
1 teaspoon coriander
1 pound double-smoked bacon, cut into 1-inch slices
1/2 pound fresh bacon or salt pork
1 1/4 pounds smoked pork chops or smoked pork butt, sliced into 1-inch thick pieces
4 pounds fresh sauerkraut, rinsed, drained and squeezed dry
1 bottle dry riesling
16 baby red or Yukon Gold potoates
3 coarse-textured smoked-pork sausages like kielbasa, bauerwurst or smoked bratwurst (12 ounces total)
3 fine-textured pork-and-beef sausages like knockwurst or frankfurters (12 ounces total)
3 mild-spiced, fine-textured white veal-and-pork sausages like weisswurst or bockwurst (12 ounces total)
Mustards for serving

Cut a swath of cheesecloth and place inside: juniper berries, cloves, black peppercorns, bay leaves and garlic. Tie with kitchen twine.
Heat oil in a very large Dutch oven over medium heat. Add onions and salt. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Add apples, caraway seeds, coridander and stir until combined. Add bacon, pork chops and spice bundle. Cover with sauerkraut. Add wine and enough water to combe below 1 inch of the sauerkraut. Bring to a boil. Reduce heat to medium-low, cover and simmer for 45 minutes.
Add potatoes. Cover and cook until tender, about 20 minutes.
Poke a few holes in the sausages so they won't burst. Place kielbasa in a dry skillet over medium heat. Cook, turning often, until heated through, about 15 minutes. Put all sausages in the Dutch oven, cover and cook until they reach 170 degrees, about 15 minutes. Using a slotted spoon, transfer sausages and potatoes to a plate. Drain sauerkraut and arrange on a serving platter. Arrange sausages and vegetables on top.
Serve with mustards.

09:47:00 on 02/26/06 by liz - Category: Recipes


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