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 pumpernickle.
Choucroute
Garni
4 pounds refrigerated
sauerkraut, rinsed well and drained
1/2 pound bacon, diced
2 large onions, peeled and coarsely chopped
3 carrots, pared and sliced
1/2 cup chopped parsley
2 bay leaves
10 black peppercorns
10 juniper berries
4 whole cloves
3 cups fruity white wine; Riesling or Mosel
4 cups chicken broth
1 pound boneless pork loin, cubed
1/2 pound ham, cubed
1 pound smoked sausage, sliced
1 pound bratwurst, sliced
2 tart green apples, cored and coarsely chopped
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.
