Entree: French Southern Territories – Central Culinary Region – Choucroute garnie (Garnished sauerkraut)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) sauerkraut, drained and rinsed lightly
- 1 cup (240 ml) dry Riesling or other dry white wine
- 1 cup (240 ml) chicken or pork stock
- 2 smoked pork hocks, approx. 12 oz (340 g) each
- 4 smoked pork sausages (knackwurst or bockwurst), approx. 6 oz (170 g) each
- 8 small frankfurters or splittable smoked sausages, approx. 3 oz (85 g) each
- 8 oz (225 g) slab bacon, cut into lardons
- 1 large onion, about 8 oz (225 g), thinly sliced
- 3 cloves garlic, minced
- 2 tbsp (30 ml) vegetable oil or rendered pork fat
- 2 tbsp (30 g) unsalted butter
- 6 juniper berries, crushed
- 2 bay leaves
- 6 whole black peppercorns
- 4 whole cloves
- 1 tsp (5 g) sugar (optional, to balance acidity)
- 1 1/2 lb (700 g) small waxy potatoes (such as Charlotte or Yukon Gold), scrubbed
- Grainy mustard, for serving
- Fresh parsley, chopped, for garnish

Instructions

1. Pat the smoked hocks dry and brown them in a large heavy pot or Dutch oven with 1 tbsp (15 ml) oil over medium-high heat, 4–5 minutes per side; remove and set aside.
2. In the same pot add the bacon lardons and brown until fat is rendered, about 5 minutes; add the sliced onion and garlic and cook until translucent, 6–8 minutes.
3. Add the sauerkraut to the pot and stir to combine with the onions and bacon; sprinkle in the crushed juniper berries, peppercorns, cloves, bay leaves, and sugar (if using).
4. Pour in the Riesling and stock, bring to a simmer, then nestle the browned hocks back into the sauerkraut; reduce heat to low, cover, and simmer gently for 1 1/2 to 2 hours until hocks are tender and sauerkraut is mellow.
5. About 30 minutes before serving, bring a separate pot of salted water to a boil and cook the waxy potatoes until tender, 15–20 minutes; drain and keep warm.
6. With 20 minutes cooking time remaining, add the smoked sausages to the sauerkraut to heat through; if using frankfurters, add with 10 minutes left.
7. Remove the hocks, slice or pull the meat from the bone and return pieces to the sauerkraut; stir in the butter and adjust seasoning with salt and freshly ground black pepper to taste.
8. Serve hot: arrange sauerkraut and meats on a large platter with boiled potatoes, offer grainy mustard and sprinkle chopped parsley over the top.