Choucroute Garni

This is a simpler, quicker version of a classic dish from Alsace.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

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Pork

Main Course

Ingredients

3 tbsp rendered duck fat or vegetable oil		2 cups chicken stock
9 oz (250 g) ham steak, diced, bone discarded		1 lb (450 g) smoked sausage, such as bratwurst, cut into 6 portions
1 1/2 lb (674 g) pork spare ribs, cut into ribs		salt and freshly ground black pepper
2 onions, chopped		chopped parsley, to garnish
2 Granny Smith apples, peeled, cored, and sliced		large sprig of thyme
1 garlic clove, minced		1 1/4 cups lager beer or Riesling wine
6 whole black peppercorns, lightly crushed		12 small new potatoes, scrubbed
6 juniper berries, lightly crushed		2 lb. fresh sauerkraut, thoroughly rinsed and drained
2 bay leaves

directions

Prep: 30 min Total: 30 min (Quick)

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1
Heat 2 tbsp of the fat in a large flameproof casserole over medium heat. In batches, add the ham and spare ribs and cook, turning occasionally, about 5 minutes, until browned. Transfer to a plate. Add the onion to the casserole and cook until softened, about 3 minutes.
2
Add the apples, garlic, peppercorns, juniper berries, thyme, and bay leaves. Stir in the sauerkraut. Return the ham and spare ribs to the casserole and stir in the stock and beer. Bring to a simmer. Cover tightly and reduce the heat to low. Simmer for 2 hours.
3
Add the potatoes, pushing them into the sauerkraut, then cover and continue cooking for about 50 minutes, or until the potatoes are tender. Season with salt and pepper.
4
Meanwhile, heat the remaining 1 tbsp fat in a frying pan over medium heat. Add the sausage and cook, turning, about 5 minutes, until browned.
5
Spoon onto a platter and arrange the sausages on top. Sprinkle with parsley and serve hot.

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Choucroute Garni

Ingredients

directions