Choucroute Garnie (Alsatian Sauerkraut)

2 pounds sauerkraut, rinsed well, drained, excess liquid squeezed from sauerkraut
1 c. dry white wine (Alsatian preferred)
1/2 c. chicken stock
8 thick slices lean bacon, cut in quarters
2 carrots, peeled and cubed (cut in half and then lengthwise)
1/2 c. carrots, thinly sliced (about 1/2 carrot), cut in half circles
1 c. thinly sliced onions (2 small onions)
1/2 t. caraway seeds
13 black peppercorns
13 juniper berries (or 1/4 c. Gin; reduce wine by same amount)
1 bay leaf
1 lb. (3 - 6) knockwurst (garlic sausage) or top-quality German frankfurter
4-6 pork loin or shoulder chops
1/2 lb. smoked pork butt, boneless, trimmed and thickly sliced (or ham slices)
6 medium waxy-type potatoes, peeled and boiled until just tender, about 15-20 minutes.

accompaniment: strong German mustard or Dijon mustard

Simmer the bacon in a small saucepan with 1/4 c. water for 10 minutes; drain. Cook the onion, carrots, and bacon in 2 T. butter in a 3 1/2 quart heavy pan with a tight fitting lid over medium-low heat. Cook slowly in the covered casserole for 10 minutes without browning.

Stir in the sauerkraut, caraway seeds, juniper berries, black peppercorns, bay leaf, and cubed carrots; combine. Cover the sauerkraut with the pork butt slices (if ham is substituted, do not add at this point) and chops and season with 1 tsp. salt. Add the wine and chicken stock to the sauerkraut. Bring to a simmer, cover, and reduce heat to maintain a simmer. Cook 1 1/2 to 2 hours or until liquid is nearly gone.

Add fully cooked meats such as sausages, frankfurters, and ham to the casserole and add the cooked potatoes. Simmer, covered, for 20 minutes. Transfer sauerkraut to a warm platter with a slotted spoon to drain excess fluid, top with meats. Serve with strong German mustard.

Note: This dish may be made up to 2 days in advance, covered and refrigerated, and reheated just before serving. This dish tastes best if cooked a day ahead, as it should be prepared at least 6 hours before serving time and allowed to stand. Reheat, adding knockwurst, approximately 20 minutes before serving.

Serves: 4-6

Source: Lena Zentall (adapted from recipes by Julia Child and James Beard)

Prepared by: Lena for the February 2010 meeting.