Choucroute Garnie 1-2-3

Name: Choucroute Garnie 1-2-3
Yield: serves 8
Ingredients: 2 tablespoons duck fat, lard, or expeller-pressed vegetable oil; 2 medium onions, diced; 2 cups grated peeled russet potato (about 1 large potato); Kosher salt; 2 1/2 pounds drained sauerkraut (12 cups loosely packed homemade [page 143] or 1 [32-ounce] jar or equivalent, drained and lightly rinsed); 2 dried bay leaves; 10 dried juniper berries, lightly crushed; 5 black peppercorns; 1 1/2 cups dry white wine; 2 to 3 cups chicken stock, preferably homemade (page 177), or water, as needed; 1-pound chunk of unsliced slab bacon, cut into several large chunks; 2 pounds mixed pork sausages, such as knockwurst, boudin blanc, and/or fresh garlic sausages; Mustard, for serving

December 9, 2011

Choucroute garnie traditionally combines sausages and thick chunks of bacon with larger cuts of meat like smoked pork chops and even hunks of pork shoulder. This faster version includes only sausages and bacon. The grated potato adds body and silkiness to the sauerkraut, which, if not homemade (see page 143), should be purchased refrigerated (not canned).

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