Choucroute Royal Garnie
- Yield: 6 Servings
Alsatian-Style Sauerkraut with Sausage and Pork
- 5 pounds sauerkraut
- 3 tablespoons rendered goose fat or lard
- 2 medium onions, diced
- 1 large apple, peeled and finely diced
- 1/2 teaspoon sea salt
- 1 1/2 cups dry white wine, Alsatian Riesling preferred
- 1 cup chicken stock
- 1 bouquet garni, consisting of 3 cloves, 1 bay leaf, 3 crushed garlic cloves, 1/2 teaspoon thyme, 12 crushed juniper berries, and 10 cracked black peppercorns wrapped in cheesecloth
- 1 to 2 pound slab of smoked bacon
- 2 pounds smoked pork shoulder
- 12 small potatoes
- sea salt
- 1 teaspoon vegetable oil
- 6 bratwurst
- 6 frankfurters
- 2 pounds Polish kielbasa
- Dijon mustard
- To Prepare: Preheat oven to 350 degrees.
- Place the sauerkraut in a large colander and rinse with cold water. Wring with your hands to remove as much moisture as possible.
- Melt the lard in a deep, heavy saucepan and cook the onions and apple until limp, but do not brown. Add the sauerkraut, salt, wine, and chicken stock. Bring to a full boil. Bury the bouquet garni in the sauerkraut along with the slab of bacon and pork shoulder. Cover and cook in the preheated oven for 1 1/2 hours. The sauerkraut should be slightly firm.
- While the sauerkraut is cooking, boil the potatoes in a pot of salted water for 20 - 30 minutes, or until tender. Peel and keep warm.
- Heat the oil in a small pan and brown the bratwurst over low heat. Set aside and keep warm.
- Heat the frankfurters and kielbasa by burying them in the hot sauerkraut for 10 - 15 minutes before removing the pan from the oven. Taste sauerkraut for seasoning, add salt if necessary.
- Remove the pork and bacon from the saucepan and cut into thick slices.
- To Serve: Place the sauerkraut on a large oval or rectangular platter. Arrange the pork and bacon slices with the sausages and boiled potatoes on top. Serve with horseradish and Dijon mustard.
- Course: Entrée