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Name: Authentic Choucroute Garnie Recipe
Prep time: 30 min
Cook time: 180 min
Yield: 6
Cuisine: France
Ingredients: 2 lbs (about 1 kg) sauerkraut, preferably a good quality canned or jarred variety; 1 lb (450g) salt-cured pork belly (bacon), in one piece; 1 lb (450g) smoked pork shoulder or fresh pork belly; 4-6 Morteau or Montbéliard sausages (about 1 lb / 450g); 1 lb (450g) cured ham hocks or pork trotters; 1 lb (450g) cured ham (Jambon de Paris or similar); 2 large yellow onions, finely chopped; 4 cloves garlic, minced; 1 bay leaf; 4-5 whole cloves or allspice berries; 1 sprig of thyme; 1 bottle (750 ml) dry Alsatian Riesling or Pinot Blanc; 1/2 cup (120 ml) chicken or pork stock; 2 tbsp (30g) lard or unsalted butter; 12 small (2-3 inch) new potatoes, scrubbed; Freshly ground black pepper; 1 tbsp brown sugar (optional, to balance acidity); For serving: Dijon mustard

Choucroute Garnie

🇫🇷 France

Alsace

Alsatian sauerkraut with sausages and meats

French

pork

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