Choucroute Garnie à l'Alsacienne

Ingredients

• raw sauerkraut, drained1.5 kg
• smoked bacon lardons or thick-cut bacon, diced200 g
• yellow onions, thinly sliced2
• garlic cloves, smashed4
• tart apple, peeled and chopped1
• dry Alsatian Riesling500 ml
• chicken or pork stock250 ml
• juniper berries10
• black peppercorns8
• bay leaves2
• whole cloves4
• smoked pork shoulder or smoked pork loin600 g
• thick smoked pork sausages (Montbéliard or kielbasa)4
• frankfurters or Strasbourg sausages4
• small waxy potatoes, peeled8
• Dijon mustard, for servingto taste
• salt and black pepperto taste

Steps

1. 1

   Rinse and dry the sauerkraut.

   Rinse the sauerkraut under cold water, then squeeze it firmly dry in handfuls. Loosen the strands with your fingers and set aside.

2. 2

   Render the bacon until crisp.

   In a large Dutch oven over medium heat, render the bacon until golden and crisp, about 6 minutes. Remove with a slotted spoon and reserve.

3. 3

   Cook onions, garlic, and apple.

   Add the onions to the bacon fat and cook until soft and translucent, about 8 minutes. Stir in garlic and apple for another minute.

4. 4

   Tie spices and add sauerkraut.

   Tie the juniper, peppercorns, bay, and cloves in a square of cheesecloth. Add the sauerkraut, bacon, and spice bundle to the pot and toss to coat in the onions.

5. 5

   Add liquids and smoked pork.

   Pour over the Riesling and stock. Nestle in the smoked pork shoulder, cover, and bring to a gentle simmer.

6. 6

   Braise in oven at 160°C.

   Transfer to a 160°C oven and braise, covered, for 1½ hours, until the sauerkraut is tender and the pork is fork-soft.

7. 7

   Simmer potatoes until tender.

   Meanwhile, simmer the potatoes in salted water until tender, about 18 minutes. Drain and keep warm.

8. 8

   Add sausages and heat in oven.

   Add the smoked sausages and frankfurters to the pot, burying them in the sauerkraut. Cover and return to the oven for 20 more minutes, until the sausages are heated through.

9. 9

   Serve choucroute garnie.

   Fish out the spice bundle. Pile the sauerkraut onto a large warm platter, slice the smoked pork, and arrange all the meats and potatoes on top. Serve with mustard and the rest of the Riesling.