Choucroute Garnie, a recipe from Alsace, is basically sauerkraut (pickled cabbage) with salt pork, sausages and potatoes.
As the French region of Alsace is on the border, many Alsace recipes share a lot of similarities with Germany and sauerkraut with pork is one of them.
Served with crusty bread and a good dry white wine or lager makes this a tasty meal.
A Traditional Recipe
1-1/2 lbs, fresh ham hocks
1/4 cup goose fat
3 small yellow onions,
peeled and finely chopped
4-1/2 lbs. sauerkraut,
drained and rinsed
3-1/4 cups Alsatian riesling or
other dry but fruity white wine
1-1/2 lbs. boneless pork loin
1 lb. smoked ham
1/2 lb. slab bacon
Bouquet garni with 1 head garlic, 3 whole cloves,
6 juniper berries, and 5 coriander seeds added
Salt and freshly ground black pepper
12 medium red bliss potatoes, peeled
6 fresh pork sausages,
such as saucisses de Strasbourg
6 smoked pork sausages
1 tbsp. peanut oil
Place ham hocks in a large pot. Cover with water and simmer over medium heat for 1-1/2 hours. Drain and set aside.
Preheat oven to 350 degrees. Melt goose fat in a dutch oven, or a large heavy pot with a lid, over medium heat. Add onions, cook until soft, 10-15 minutes, then add sauerkraut, wine, ham hocks, pork loin, ham, bacon, and bouquet garni. Season with salt and pepper, cover, and cook in oven until meats are tender, about 1-1/2 hours.
About 35 minutes before serving, place potatoes in a pot of salted water over medium-high heat and cook until tender, 20-25 minutes. Drain and keep warm.
Prick fresh sausages with a fork, then place in a skillet, cover with water, and simmer over medium heat for 10 minutes. Drain. Dry skillet, add oil, and heat over medium heat. Brown fresh sausages, turning occasionally, then remove. In the same oil, adding more if necessary, brown smoked sausages, turning occasionally, then remove.
To serve the Choucroute Garnie, spoon the sauerkraut onto a large platter, discarding bouquet garni. Slice pork loin, ham, and bacon, and arrange on platter with ham hocks, potatoes, and sausages.