Choucroute Garnie

2 1/2 lbs. bulk sauerkraut
2 oz. salt pork or slab bacon, in large dice (used bacon)
2 c. finely chopped onions
1/2 c. chopped carrots
1 large clove garlic, minced
1 tart apple, peeled, cored and grated
1 1/2 c. chicken stock, approximately
2 c. dry white wine
1 bay leaf
6 whole black peppercorns
4 whole cloves
8 juniper berries
salt and freshly ground white pepper
2 lbs. garlic sausage or other sausage, fresh or smoked (used 4 Niman Ranch Fearless beef hotdogs, 4 Aidell's Gruyere sausage, 8 Bockwurst)
1 1/2 lbs. boneless smoked pork tenderloin, sliced 1/2-inch thick (used 3 smoked pork tenderloin)
1/2 lb. Black Forest or Virginia ham, sliced 1/8-inch thick
6 medium Yukon Gold potatoes, peeled and quartered
Dijon mustard for serving

1. Drain sauerkraut, reserving juice. Rinse in 2 changes of cold water, wring out well, and set aside. Heat oven to 225 degrees. (This was too low. I cooked it for 2 hours at this temperature a day ahead, then cooked it at 350 for another hour the next day, then added the meats in step 4 & 5.)

2. In a large casserole, at least 5 quarts, cook salt pork or bacon over medium heat until golden. Remove, draining well. Leave fat in casserole. Add onions and carrots, and saute until soft. Add garlic and apple, and cook, stirring, several minutes. Add sauerkraut, and return pork or bacon to casserole, tucking it into sauerkraut. Add stock and wine. Bring to a simmer.

3. Add bay leaf, peppercorns, cloves and juniper berries. Season to taste with salt and pepper. Cover, and bake 2 hours.

4. Tuck sausages into sauerkraut. If sauerkraut looks dry, add stock. If sauerkraut needs more bite, add a little reserved juice. Cover, and bake 20 minutes.

5. Place smoked pork on sauerkraut. Cut ham slices in half, and add them to top. Cover with parchment cut to fit inside casserole and placed directly on ingredients. Cover pot, and return to oven 15 minutes.

6. While meats cook, simmer potatoes in salted water until tender. Drain.

7. Serve choucroute directly from casserole, placing potatoes on top first. Or spread sauerkraut on a platter, and top with meats and potatoes. Serve with mustard.

Serves: 6 (I doubled this recipe)

Source: nytimes.com, January 5, 2005

Prepared by: Lena for the March 2013 meeting.