Choucroute

Name: Choucroute
Yield: Serves 12
Ingredients: 3 tablespoons rendered duck or goose fat or unsalted butter; 3 tablespoons unsalted butter; 1 large yellow onion, thinly sliced; 4 pounds fresh sauerkraut; 4 fresh bay leaves; 20 juniper berries packed in vinegar, rinsed well, or 1 tablespoon dried juniper berries; Kosher salt; 3 fresh pig knuckles; 1 rack (about 2 pounds) baby back ribs, cut in half; 1/2 slab fresh bacon (about 4 inches); 1/2 slab double-smoked bacon (about 4 inches); 4 garlic cloves, very thinly sliced; 1 bottle (750 ml) dry Riesling; 12 Yukon Gold potatoes, peeled and quartered; 5 Alsatian knacks with natural casings or other German frankfurters; Very good Dijon mustard and horseradish sauce, for serving

January 24, 2012

Enjoy this alsatian specialty with some good beer. I like making this with crunchy, bright, and tart fresh sauerkraut, which my mom brings me from France. It’s also delicious with regular sauerkraut. I love how the meat juices infuse the cabbage and potatoes for a satisfying one-pot meal.

Recipe notes

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